S.  DEPARTMENT   OF   AGRlCULTl 

UHFICE  OF  EXPERIMENT  STATIONS    BULLETIN  NO.  129, 

A.  C.  TRUE.    I 


V 


DIETARY  STUDIES 


BOSTON  AND  SPRINGFIELD,  MASS.,  PHILADELPHIA,  PA.,  AND 

CHICAGO,  ILL. 


LYDIA  SOUTHAED,  ELLEN  H.  EICHARDS,  SUSANNAH  USHER, 
BEETHA  M.  TEEEILL,  AND  AMELIA  SHAPLEIGH. 


EDITED   BY 


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St.  ID.  IMIIIILlSnEIR.. 


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WASHINGTON: 

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[Continued  on  third  page  of  cover.] 


A/o,?,ifcf 


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.V.I.N 


U.  S.  DEPARTMENT   OF   AGRICULTURE. 

OFFICE  OF  EXPERIMENT  STATIONS    BULLETIN  NO.  129. 


A.  C.  TRUE,  Direct*  »i 


DIETARY  STUDIES 


IN 


BOSTON  AND  SPRINGFIELD,  MASS.,  PHILADELPHIA,  PA.,  AND 

CHICAGO,  ILL. 


BY 


LYDIA  SOUTHAKD,  ELLEN  H.  KICHARDS,  SUSANNAH  USHEK, 
BEETHA  M.  TERRILL,  AND  AMELIA  SHAPLEIGH. 


EDITED    BY 


:r,_  id_  nvniLnsrEK. 


WASHINGTON: 

GOVERNMENT     PRINTING     OFFICE 

19  0  3. 


OFFICE  OF  EXPERIMENT  STATIONS. 

A.  Q.  True,  Ph.  D.,  Director. 

E.  Wt  Allen,  Ph.  D.,  Assistant  Director  and  Editor  of  Experiment  station  Record. 
C.  F.  Langwobthy,  Ph.  D.,  Editor  and  Expert  on  Foods  and  Animal  Production. 

NUTRITION    INVESTIGATIONS. 

\V.  0.  Atwater,  Ph.  D.,  Chief  of  Nutrition  Investigations,  Middletown,  Conn. 
C.  D.  Woods,  B.  S.,  Special  Agent  at  Orono,  Me. 

F.  (i.  Benedict,  Ph.  D.,  Physiological  Chemist,  Middletown,  Conn. 

R.  D.  Milner,  Ph.  B.,  Editorial  Assistant,  Middletown,  Conn. 

2 


ETTER  OF  TRANSMITTAL. 


U.  S.  Department  of  Agriculture, 

Office  of  Experiment  Stations. 

Washington,  D.  C.,  April  28,  1003. 

Sir:  I  have  the  honor  to  transmit  herewith  a  report  of  a  number 
of  dietary  studies  which  were  offered  to  this  Office  for  publication. 
These  include  investigations  at  the  Boston  School  of  Housekeeping  by 
Miss  Lydia  Southard;  a  study  at  the  same  institution  by  Miss  Susannah 
Usher  and  Miss  Bertha  M.  Terrill;  at  the  Bible  Normal  College,  at 
that  time  located  at  Springfield,  Mass.,  but  now  at  Hartford,  Conn., 
and  designated  School  of  Religious  Pedagogy,  b}T  Miss  Bertha  M. 
Terrill;  and  of  families  of  different  nationalities  living  in  the  thickly 
congested  districts  of  Philadelphia  and  Chicago,  by  Mrs.  Ellen  H. 
Richards  and  Miss  Amelia  Shapleigh.  Much  credit  is  due  Miss  Hen- 
rietta I.  Goodrich,  director  of  the  Boston  School  of  Housekeeping,  for 
planning  the  series  of  studies  carried  on  in  that  institution  in  1901-2, 
and  to  Miss  Annette  Philbrick,  fellow  at  the  Boston  School  of  House- 
keeping, 1901-2,  who  rendered  valuable  assistance  in  carrying  out  the 
details  of  these  studies.  The  preparation  and  editing  of  the  material 
has  been  very  largely  the  work  of  Mr.  R.  D.  Milner.  of  the  Office  of 
Experiment  Stations. 

The  studies  at  the  Boston  School  of  Housekeeping  and  the  Bible 
Normal  College  are  of  special  importance,  since  in  all  but  one  the  cost 
of  the  food  was  decided  upon  beforehand,  and  an  attempt  was  made  to 
supply  with  the  sum  allowed  a  satisfactory  and  nutritious  diet  corre- 
sponding to  the  commonly  accepted  dietary  standards.  The  studies, 
which  were  in  the  main  successful  as  regards  the  object  sought,  are 
interesting  and  valuable  attempts  to  apply  in  a  practical  way  the 
accumulated  results  of  nutrition  investigations.  All  the  data  included 
are  of  value  in  themselves  and  useful  for  purposes  of  comparison 
and  in  other  ways. 

The  report  is  submitted  with  the  recommendation  that  it  be  pub- 
lished as  Bulletin  No.  129  of  this  Office. 
Respectfully, 

A.  C.  True, 

Director. 

Hon.  James  Wilson, 

Secretary  of  Agricult  ure. 


CONTENTS. 


Page. 
Dietary  studies  atthe  Boston  School  op  Housekeeping,  l!>01-2.     By  Ltdia 

Southard 7 

Introduction 7 

Equipment  and  method 8 

Dietary  under  usual  condition.-  |  No.  la) 11 

Dietary  of  medium  cost  (No,  2a) L6 

I Metary  of  1< >\v  c< «t  ( No.  3a) 19 

Dietary  of  high  cost  (No.  4a) 21 

Conclusions 23 

A  DIETARY  STUDY  AT  THE  BOSTON  SCHOOL  OF  HOUSEKEEPING,  1901.       By  SUSANNAH 

Usher  and  Bertha  M.  Terkili 27 

Introduction 27 

Daily  menus 28 

Details  of  the  dietary  study  (No.  5a) 29 

Conclusions 30 

Dietary  study  at  the  Bible  Normal  College,  1902.     By  Bertha  M.  Terrill.  31 

Introduction ■ 31 

Methods 31 

Daily  menus ■ 32 

Details  of  the  dietary  study  (No.  6a) 33 

General  deductions 36 

Dietary    studies    in   Philadelphia  and    Chicago,    1892-93.     By  Ellen    H. 

Richards  and  Amelia  Shapleig  ii 37 

Introduction . .  37 

Method  of  inquiry 38 

Details  of  the  studies  in  Philadelphia 40 

Dietary  studies  of  colored  families  (Nos.  7a-lla) 40 

Dietary  studies  of  Italian  families  ( Nos.  12a-13a) 44 

Dietary  studies  of  Jewish  families  ( Nos.  14a-18a) 46 

Dietary  studies  of  German  families  (Nos.  19a-24a) 50 

Dietary  study  of  an  American  family  (No.  25a) 55 

Dietary  studies  of  Irish  families  ( Nos.  26a-28a) 56 

Summary  and  general  deductions 58 

Details  of  the  studies  in  Chicago 64 

Dietary  studies  of  American  families  (Nos.  29a-35a ) 64 

Dietary  studies  of  German  families  (Nos.  42a-44a) 77 

Dietary  studies  of  Irish  families  ( Nos.  45a-50a) 79 

Miscellaneous  dietary  studies  ( Nos.  51a-60a) 84 

*        Summary  and  general  deductions 94 

Comments  and  conclusions 96 

Appendix 99 

5 


DIETARY  STUDIES  IN  AMERICAN  CITIES. 


DIETARY   STUDIES   AT   THE    BOSTON   SCHOOL   OF  HOUSE- 
KEEPING, 1901-2. 

By  Lydia  Southard,  B.  A. 
INTRODUCTION. 

The  demand  for  accurate  information  upon  the  subject  of  nutrition 
has  been  partly  met  in  the  past  by  making  dietary  studies  in  widely 
separated  places,  and  with  persons  in  widely  different  circumstances. 
There  is  so  much  difficulty,  however,  in  comparing  dietaries  observed 
under  such  varying  conditions  as  those  due  to  the  personality  of  both  the 
individuals  in  charge  and  those  fed,  their  previous  food  habits,  their 
local  market  limitations,  etc.,  that  the  drawing  of  valuable  conclusions  is 
often  prevented.  It  was  therefore  deemed  worth  while  at  the  Boston 
School  of  Housekeeping,  which  is  now  incorporated  with  Simmons 
College,  to  make  some  comparisons  of  the  effects  of  different  dietaries 
upon  the  same  family.  The  details  and  results  of  four  studies  in 
which  the  group  of  persons  remained  the  same,  but  the  cost  of  the 
diet  was  varied,  and  the  quantity  and  qualit}r  of  food  materials  varied 
accordingly,  are  here  reported.  The  work  was  planned  b}r  the  director 
of  the  school,  Miss  Henrietta  I.  Goodrich,  in  such  a  way  that  the  diet 
could  be  modified  in  kind  and  cost.  The  usual  methods  were  followed 
in  this  investigation  and  many  of  the  details  were  attended  to  by  Miss 
Annette  Philbrick,  fellow  of  the  School  of  Housekeeping  1901-2. 

Of  the  four  dietary  studies  reported  the  first  was  made  under  the 
usual  living  conditions  to  find  out  the  cost  of  the  regular  diet,  and  to 
learn  how  nearly  it  conformed  to  the  commonly  accepted  dietaiy 
standard.  In  the  second  study  it  was  designed  to  have  the  diet  medium 
in  cost — that  is,  between  20  and  30  cents  per  person  per  day,  the  diet 
finally  selected  costing  on  an  average  25  cents.  In  the  third  study  the 
attempt  was  made  to  furnish  a  reasonably  attractive  diet  at  a  low  cost, 
namely,  less  than  20  cents  per  person  per  day.  The  diet  decided  upon 
actually  cost  17  cents.  In  the  fourth  study  it  was  proposed  to  supply 
a  diet  of  high  cost,  namely,  one  ranging  from  50  to  60  cents  per  person 
per  day.     The  diet   actually  supplied  cost  on  an  average  53  cents. 

7 


Iii  all  cases  these  values  represent  only  the  actual  cost  of  the  food,  no 
account  being  taken  of  the  cost  of  preparation  and  service. 

The  observations  were  confined  to  the  teachers  and  pupils  in  resi- 
dence at  the  School  of  Housekeeping,  comprising  fifteen  women. 
The  employees  (house  worker-)  in  the  school  had  a  separate  table,  and 
for  that  reason  were  not  included  in  these  experiments.  One  of  the 
difficulties  experienced  was  the  impossibility  of  conducting  the  work 
without  the  knowledge  of  those  upon  whom  the  experiments  were 
made.  At  least  two  other  conditions  were  unfavorable  to  the  best 
results,  namely,  the  shortness  of  time  during  which  it  was  possible  to 
continue  each  experiment,  and  the  indifference  of  some  of  the  family 
as  to  the  success  or  failure  of  the  undertaking.  Those  eating  at  the 
school  table  were  of  two  distinct  classes  as  regards  their  mental  atti- 
tude toward  the  investigation;  the  teachers  and  professional  students 
wen'  thoroughly  interested  in  the  scientific  side  of  the  dietary  work, 
but  the  remaining  and  larger  portion  of  the  group  felt  only  the  inter- 
est of  average  boarders.  On  the  other  hand,  the  facilities- for  gaining 
exact  information  were  unusually  good;  and  it  is  thought  that  a  com- 
parison and  discussion  of  the  varying  results  obtained  in  the  same 
household  may  add  something  of  value  to  what  has  already  been  done 
in  the  study  of  nutrition. 

EQUIPMENT  AND  METHOD. 

The  primary  necessity  in  the  way  of  equipment  for  dietary  studies  is 
scales  which  are  accurate,  those  employed  in  these  studies  being  plat- 
form scales,  with  a  weighing  capacity  of  from  one-quarter  of  an  ounce 
to  300  pounds.  For  convenience  in  carrying  out  the  details  of  the 
studies  several  utensils  of  various  sizes  were  used  for  holding  the  sup- 
plies of  different  food  materials  that  were  to  be  used  during  the  experi- 
ments, so  that  they  could  be  easily  weighed  and  kept'  separate  from  the 
general  supplies  for  the  rest  of  the  household.  Wooden  buckets,  with 
handles  and  close-fitting  covers,  were  obtained  at  a  kitchen-furnishing 
establishment*  Not  more  than  ten  of  these  were  required.  The}T 
varied  in  capacity  from  25  to  50  pounds,  and  in  cost  from  25  to  50 
cents  each.  The  buckets  w^ere  used  for  sugar.  Hour,  etc.  Baskets  and 
boxes  given  away  by  grocers  in  delivering  their  goods  were  collected 
for  holding  such  commodities  as  fresh  fruit,  vegetables,  and  eggs. 
Glass  and  porcelain  jars,  with  covers,  were  set  aside  for  condiments, 
starches,  and  the  like.  Not  more  than  five  of  each  were  usually  needed 
in  the  same  experiment.  The  glass  jars  held  1  quart  each,  and  were 
of  the  sort  ordinarily  used  for  preserving  fruit.  The  porcelain  jars 
were  smaller,  and  were  of  the  sort  in  which  marmalades  and  certain 
cheeses  are  sold.  Standard  tin  measuring  cups,  holding  exactly  one- 
fourth  of  a  liquid  quart,  were  obtained  for  lu  cents  each.     Not  more 


g 

V 

than  six  were  really  needed,  two  for  the  experimenters  and  four  tot 
use  in  the  cooking.  One  wooden  half  peck  measure,  costing  25  cents, 
was  purchased  at  an  agricultural-supply  store.  Three  tin  funnels  of 
different  sizes,  and  a  number  of  plain  and  durable  plates  and  bowls, 
all  of  which  might  he  found  in  the  average  kitchen,  completed  the 
more  substantial  part  of  the  outfit. 

Prepared  labels  of  two  contrasting  colors  were  found  to  he  mosl 
useful  as  a  means  of  distinguishing  between  receptacles  for  carefully 
weighed  materials  to  he  consumed  in  the  experiments,  and  those 
containing  unweighed  articles  to  be  used  at  other  times.  Firmly 
hound  note  books,  for  the  preservation  of  all  data,  were  also  a  great 
convenience. 

Before  the  special  dietary  studies  were  undertaken  a  regular  study 
was  carried  on  with  the  family  in  their  ordinary  school  life  during 
two  consecutive  weeks  taken  at  random.  The  menus  followed  in  this 
study  were  those  planned  by  the  head  of  the  house.  Although  the 
selection  of  food  materials  had  been  made  according  to  a  general 
knowledge  of  their  nutritive  values,  no  attempt  was  made  in  this  ease 
to  regulate  the  cost  nor  to  provide  a  diet  that  would  furnish  definite 
quantities  of  nutrients  and  energy. 

Save  for  the  fact  that  in  the  regular  dietary  study  the  cost  and 
nutritive  value  of  the  diet  were  not  predetermined,  and  that  no  atten- 
tion was  paid  to  table  and  kitchen  wastes,  the  methods  of  procedure 
were  the  same  as  were  followed  in  the  special  studies.  The  making 
of  this  study  therefore  served  a  double  purpose;  it  gave  practice,  and 
afforded  information  which  assisted  greatly  in  deciding  how  to  meet 
the  requirements  of  the  special  studies  that  were  to  follow. 

In  making  the  studies  in  which  the  cost  and  nutritive  value  were 
regulated,  it  was  necessary  to  select  a  favorable  time,  to  study  the 
markets  in  advance,  and  to  pay  attention  to  other  points,  as  explained 
in  the  following  paragraphs: 

Date. — The  first  thing  to  be  determined  in  each  case  was  the  most 
favorable  time  for  beginning  the  study  and  the  length  of  time  it  was  to 
continue.  Obviously,  in  a  locality  where  the  cost  of  Qgg^^  fresh  fruit, 
etc..  changes  so  often,  it  is  necessary,  if  the  expenditure  is  limited,  to 
consider  the  seasons  carefuJlv  before  making  out  in  advance  a  menu 
for  a  diet  of  definite  cost. 

Price  lists  of  local  food  supply. — The  dates  having  been  fixed,  those 
in  charge  of  the  work  consulted  their  dealers,  to  learn  in  advance  as 
nearly  as  possible  the  cost  of  foods  at  the  times  decided  upon.  The 
result  of  these  inquiries  was  a  full  price  list  upon  which  the  bill  of 
fare  could  safely  be  based. 

Planning  the  menu. — The  planning  of  the  menu  was  the  next  step. 
Guided  by  the  cost  of  food  as  already  ascertained,  the  workers 
arranged  a  programme  for  meals  which  conformed  as  well  as  possible, 


11) 

under  the  circumstances,  to  the  following  requirements:  (1)  proper 
proportions  of  nutrients  and  energy;  (2)  adequate  quantities  of  food 
materials;  (3)  wholesome  combinations;  (4)  acceptable  dishes;  and  (5) 
economy.  That  is,  the  persona  in  charge  endeavored  not  only  to 
approach  the  scientific  standard  of  a  properly  balanced  dietary,  hut 
also  t<>  recognize  all  normal  healthy  tastes  of  the  school  family,  so  far 
as  possible,  while  at  the  same  time  keeping  within  the  financial  bounds 
of  the  experiment. 

With  the  proposed  menu  as  a  foundation,  the  cook  and  the  cook 
hooks  were  consulted  to  learn  what  amounts  of  the  different  raw 
materials  would  he  required.  This  done,  a  set  of  tables  was  made  out, 
giving  tin1  cost  and  nutritive  value  of  such  a  hill  of  fare.  These 
tables,  together  with  the4  menus  for  the  experiment,  were  called,  for 
convenience,  the  "tentative  dietary."  The  reason  for  working  out 
this  "tentative"  statement  in  such  detail  was  to  discover,  before  it  was 
too  late,  whether  or  not  the  menu  decided  upon  could  he  given  to  the 
family  at  the  price  allowed  for  the  experiment;  and  whether,  if  the 
estimated  quantities  were  fully  or  nearly  consumed,  the  person  eating 
the  food  would  receive  an  adequate  and  properly  balanced  diet.  The 
"tentative  dietary"  was  criticised  and  altered  before  each  experiment, 
as  the  financial  or  nutritive  needs  of  the  case  demanded.  The  revised 
and  improved  "tentative"  was  then  called  the  "estimated  dietary." 
Care  was  always  taken  to  have  the  latter  furnish  approximately  90 
grams  of  protein  and  i^.J-oO  calories  of  energy  per  woman  per  day  in 
accordance  with  the  commonly  accepted  American  dietary  standard 
for  a  woman  at  light  muscular  work. 

Marketvrw, — Data  for  the  marketing  lists  were  then  gathered  from 
the  column  of  "amounts"  in  the  "estimated"  tables,  and  the  market- 
ing for  the  experiment  was  done.  In  most  cases,  those  having  charge 
of  the  dietaries  confined  themselves  to  shops  regularly  patronized  by 
the  school.  In  the  experiment  with  the  17-cent  diet,  however,  some 
shops  carrying  cheaper  goods  were  visited  in  order  to  secure  the 
needed  foods  at  lower  prices. 

Weighing. — It  was  found  desirable  in  weighing  uncooked  food  to 
learn  the  weight  of  each  receptacle  when  empty  and  to  label  it 
accordingly.  Those  having  covers  were  always  weighed  without  them 
to  avoid  inaccuracies  in  case  the  covers  should  ever  be  exchanged. 

The  day  before  beginning  the  experiment  it  was  the  custom  to  weigh 
all  the  staples  on  hand  which  were  required  for  the  entire  period. 
The  more  perishable  food  stuffs,  which  were  obtained  only  as  needed, 
were  weighed  from  day  to  day  as  soon  as  they  were  received  from 
the  shops. 

Account  of  these  weights  was  kept  in  a  notebook  prepared  before- 
hand, which  contained  a  classified  list  of  edibles  to  be  used  in  the 
work.  Sufficient  space  was  left  under  each  heading  for  the  entries  in 
all  experiments. 


11 

After  each  meal  the '"h-ft  »>\  < >rs ""  of  an\  -<»rt  were  weighed  and  the 
weights  recorded.  The  quantities  were  usually  too  small  to  appear 
again  upon  the  school  family  table.  When  tin-  was  tin-  case  the  food 
was  later  used  by  the  employees.  This  made  for  the  experimenters 
a  complication  peculiar  to  establishments  where  two  distinct  tables 
are  supplied.  It  was  necessary  t<>  calculate  from  the  recipes  of  all 
u made  dishes "  the  exact  amount  of  each  ingredient  in  the  material 
not  consumed,  and  deduct  it  from  the  quantities  originally  >«-t  aside 
for  the  dietary. 

Waste.  During  some  of  the  experiments,  the  amount  of  waste  and 
refuse  was  weighed  and  recorded.  In  these  cases  the  amounts  of 
kitchen  waste,  consisting  of  such  articles  as  potato  parings,  coffee 
grounds  and  the  like,  were  recorded  after  each  meal.  At  the  same 
time  account  was  kept  of  the  kinds  and  amounts  of  uneaten  fragments 
left  upon  tin1  plates  at  table. 

When  the  study  was  over  an  inventory  was  taken  of  raw  materials 
which  had  not  been  used.  The  amounts  on  hand,  like  the  ingredients 
of  the  "left  overs,"  were  deducted  from  the  weights  recorded  at  the 
beginning  or  purchased  during  the  study.  From  this  result  the 
amount  of  wast*1  might  Ik1  subtracted,  in  which  case  the  figures 
obtained  would  represent  food  actually  eaten. 

Computation  <>/  results.  —On  the  basis  of  the  real,  as  distinguished 
from  the  "estimated"  weights,  new  tables  were  made  out,  showing  the 
cost  and  nutritive  value  of  what  had  been  consumed.  These  tables 
constitute  what  we  called  the  "actual'1  or  "final''  dietary,  and  in  a 
condensed  form  they  are  given  beyond. 

None  of  the  food  materials  from  these  studies  was  analyzed.  The 
composition  of  all  materials  used  was  assumed  to  be  the  same  as  that 
of  the  average  values  for  similar  materials  recorded  in  a  previous 
publication  of  the  Office  of  Experiment  Stations/'  except  in  a  few 
cases  in  which  analyses  were  taken  from  an  unpublished  compilation. 
The  values  used  in  computing  the  results  of  the  studies  are  given  in 
Table  29  of  the  Appendix.  The  reference  numbers  in  the  first  column 
of  this  table  correspond  with  those  in  parentheses  following  the  weight 
and  cost  of  the  food  materials  in  the  table  for  each  study,  and  thus 
indicate  the  composition  assumed  for  each  material.  The  fuel  value  of 
the  materials  was  computed  by  use  of  the  following  factors:  For  pro- 
tein and  carbohydrates  4  calories  per  gram,  and  for  fat  8.9  calorie-. 

DIETARY  UNDER  USUAL  CONDITIONS  (No.  la). 

The  study  began  November  7,  1901,  and  lasted  fourteen  days.  The 
members  of  the  family  wtio  were  eating  the  regular  food,  and  could 
therefore   be  considered  in  all  experiments,  were  three  teachers  and 

"V.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  28,  revised. 


12 
I 

twelve  students,  a  group  of  fifteen  women.     All  of  these  were  in  good 

health.     The  average  weight  of  these  persOBS  was  approximately  L25 

pounds  each.     There  were  a  few  absence's  during  the  period  of  two 

weeks,  and   an    occasional    guest    came   to   the   table;   but  an   accurate 

account  was   kept  of  the   whole  number  of  meals  served,  which  was 

632,  equivalent  to  1  woman  for  211  days. 

The  bill  of  fare  for  the  fourteen  days  follows: 

Daily  menu. 

TITURSDAY,    NOYKMBKIt    7. 

Breakfast. — Fresh  fruit,  wheat  breakfast  food,"  bacon,  creamed  potatoes,  morning- 
side  rolls. 

Luncheon. — Baked  beans  and  tomato  soup,  creamed  dried  beef,  rice  croquettes, 
dates  and  peanuts. 

Dinner. — Rump  steak,  spaghetti  and  cheese,  escalloped  tomato,  lettuce  and  radish 
salad,  cheese  wafers,  Rebecca  pudding  with  boiled  custard. 

FRIDAY,    NOVEMBER    8. 

Breakfast. — Fresh  fruit,  wheat  breakfast  food,  creamed  eggs,  fried  potatoes,  gra- 
ham  muffins. 

Tjuncheon. — Escalloped  oysters,  cabbage  salad,  samp,  baked  apples,  cookies,  Rus- 
sian tea. 

Dinner. — Clear  beef-stock  soup,  baked  halibut  with  tomato  sauce,  mashed  potatoes, 
baked  Hubbard  squash,  chocolate  ice  cream. 

SATURDAY,   NOVEMBER   9. 

Breakfast. — Fresh  fruit,  wheat  breakfast  food,  codfish  hash,  wheat  rolls. 

Luncheon. — Meat  pie  (rump),  spaghetti  with  cheese,  lettuce  salad,  gingerbread, 
cream  cheese,  Russian  tea. 

Dinner. — Clear  stock  soup,  braised  beef,  mashed  potatoes,  fried  parsnips,  cranberry 
jelly,  Norwegian  prune  pudding,  cream  sauce. 

SUNDAY,   NOVEMBER    10. 

Breakfast. — Fresh  fruit,  shredded-wheat  biscuit,  Boston  brown  bread,  baked  beans. 

Dinner. — Braised  fowl,  sweet  potatoes,  turnips,  cranberry  jelly,  lettuce  and  radish 
salad,  cheese  wafers,  brown  bread,  ice  cream. 

Sup]>er. — Vegetable  salad,  bread  and  butter,  cocoa,  preserved  peaches,  Newport 
cakes. 

MONDAY,   NOVEMBER    11. 

Breakfast. — Fresh  fruit,  wheat  breakfast  food,  corn  bread,  corned-beef  hash. 

Luncheon. — Clear  chicken  soup,  beef  stew,  baked  potatoes,  celery,  rice  pudding 
with  cream. 

Dinner. — Boiled  leg  of  mutton  with  egg  sauce,  mashed  potatoes,  beans,  lettuce 
salad,  cheese  wafers,  hickory  nuts,  raisins,  coffee. 

TUESDAY,   NOVEMBER    12. 

Breakfast. — Fresh  fruit,  rolled-oat  breakfast  food,  dropped  eggs  on  toast,  graham 
muffins. 

Luncheon. — Cold  roast  beef,  crab-apple  jelly,  samp,  lettuce  salad,  baked  Indian 
pudding  with  cream,  Russian  tea. 

Dinner.— Clear  stock  soup,  baked  ham,  mashed  potatoes,  spinach,  lemon  sherbet 

"Different  kinds  were  used  during  the  study  to  give  variety. 


18     I 

WEDNESDAY,    \  "  v  I  ,\[  IIKI;    IS. 

Breakfast,  —  Fresh  fruit,  wln-at  breakfast  food,  baoon,  baked  potatoes,  hot  rolls. 
Luncheon. — Escalloped  mutton,  Saratoga  potatoes,  celery,  chocolate,  bread  podding 
with  bard  sauce. 
Dinner.     Roast    romp,   browned  potatoes,  succotash,  grape  jelly,   lettuce  salad, 

cheese  waters,  coffee  jelly  with  cream,  BUgar  ( kies. 

[■HUBSDAY,    NOVEMBER    14. 

Breakfast.  —  Fresh  fruit,  shredded-wheat  biscuit,  Bausage,  brewis,  graham  roll.-. 

Luncheon. — Baked  beans  and  tomato  soup,  cold  sliced  bam,  Spanish  pickle,  spaghetti 
with  cheese,  baked  apples,  Russian  tea. 

Dinner,  -('ream  of  Lima  bean  soup,  toasted  Boston  crackers,  rump  steak,  mashed 
potatoes,  peas,  barberry  jelly,  tapioca  cream. 

FRIDAY,   NOVEMBER   15. 

Breakfast. — Fresh  fruit,  wheat  breakfast  food,  co<ltish  balls,  hot  rolls. 
Luncheon.  —  Finnan  baddie,  baked  potatoes,  celery,  apple  pie,  cheese,  Russian  tea. 
Dinner. — Cream  of  clam  chowder,  escalloped  fish,  baked  sweet  potatoes,  parsnip 
cakes,  celery,  steamed  apple  pudding  with  foam  sauce. 

SATURDAY,   NOVEMBER   16. 

Breakfast.  —  Fresh  fruit,  wheat  breakfast   food,  creamed  dried  beef,  fried  potatoes, 

corn  bread. 

Luncheon. — Cold  sliced  rump  beef,  samp,  lettuce  salad,  hot  ginge  >read.  cream 
cheese,  Russian  tea. 

Dinner. — Clear  stock  soup,  corned  beef,  boiled  potatoes,  boiled  cabbage,  creamed 
carrots,  lemon  jelly. 

SUNDAY,    NOVEMBER    17. 

Breakfast. — Shredded-wheat  biscuit,  Boston  baked  beans,  brown  bread,  doughnuts. 
Dinner. — Split-pea  soup,  braised  fowl,  mashed  potatoes,  baked  squash,  cranberry 
jelly,  frozen  fig  pudding,  coffee. 

Supper. — Creamed  oysters,  bread  and  butter,  cocoa,  Newport  cakes. 

MONDAY,   NOVEMBER  IS. 

Breakfast. — Fresh  fruit,  wheat  breakfast  food,  corned-beef  hash,  popovers. 

Luncheon. — Escalloped  fowl,  Saratoga  potatoes,  cabbage  and  celery  salad,  cupcakes, 
Russian  tea. 

Dinner. — Braised  beef,  browned  potatoes,  salsify,  Spanish  pickle,  vegetable  salad, 
cheese  wafers,  Irish  moss  blanc  mange  with  cream,  orange  marmalade. 

TUESDAY,  NOVEMBER    19. 

Breakfast.- — Fresh  fruit,  wheat  breakfast  f 1,  scrambled  eggs  with  chopped  ham, 

Boston  brown  bread. 

Luncheon. — Meat  pie  (rump  beef),  samp,  pickled  beets,  junket  pudding,  sugar 
cookies,  Russian  tea. 

Dinm  r. — Clear  stock  soup,  boiled  leg  of  mutton  with  caper  sauce,  escalloped  onions, 
browned  sweet  potatoes,  tapioca  pudding  with  cream. 

WEDNESDAY.    NOVEMBER    20. 

Breakfast. — Fresh  fruit,  rolled-oat  breakfast  food,  bacon,  baked  potatoes,  wheat 
muffins. 


14 

Luncheon.-  Oaaserolee  of  mutton  and  rice,  tomato  sauce,  Saratoga  potatoes,  celery, 
pumpkin  pie,  ch< 

U'iiiik  r. — Kuniji  Bteak  with  horseradish  Bauce,  mashed  potatoes,  escalloped  tomatoes, 
watercress  salad,  cheese  wafers,  coffee  jelly  with  whipped  cream. 

The  choice  of  coffee,  cocoa,  or  milk  was  given  each  morning  at 
breakfast.  Heavy  cream  was  always  furnished  with  coffee  in  the 
morning,  and  thin  cream  was  supplied  for  the  cereal.  When  not  other- 
wise specified  in  the  menus,  thin  cream  was  served  with  dessert. 
French  dressing  was  served  in  all  cases  with  the  salads  mentioned 
above.  The  fresh  fruit  served  at  breakfast  was  always  either  apples, 
pear-,  grapes,  or  bananas.  Cold  bread,  either  wheat  or  graham, 
while  not  mentioned  in  the  menus,  was  furnished  three  times  a  day  to 
those  who  desired  it.  Butter  was  served  at  breakfast  and  luncheon, 
but  not  at  dinner. 

According-  to  the  usual  custom  of  the  house,  an  11  o'clock  luncheon 
of  crackers  and  milk  was  ottered  5  days  in  the  week.  These  luncheon- 
do  not  appear  in  the  menu,  hut  the  amounts  of  food  eaten  have  been 
taken  account  of  in  the  tables  with  the  other  material-. 

The  cost  of  the  diet  in  this  study  was  based  upon  whole-ale  rate-,  at 
which  most  of  the  food  stuffs  used  at  the  school   were  bought     In 
addition  to  the  food  materials  purchased,  the  beverages  and  condiments, 
as  coffee,  pepper,  salt.  etc..  used  during  the  whole  study  cost  ft 
or  1.7  cent-  per  woman  per  day. 

The  details  of  the  study  follow. 

Table  1.  —  Weights  and  cost  of  food  and  nutrients  vn  dietary  study  No.  la. 


Food  consumed  during  the  entire  study  1 14  days) 


Cost,  nutrients,  and  fuel  value  of  food  per 
woman  per  day. 


Kinds  and  amounts. 


Cost        Cost,      Protein.      Fat. 


ANIMAL  FOOD. 

Dollars 

Reef:  Romp  roast,  33.53 pounds,  $4.52    13  :  shin. 

7.75  pounds.  39  cents  (IS  >:  steak,  rump.  14.09 

pounds,  $1.90  (31);  corned  beef ,  6.88  pounds. 

-    .   .  dried  beef.  3.£2  pounds.  90  cents 

soup  slock.   "J. OS  pounds  (22);   suet.  0.38 

pound.  2  cents  (35).   Mutton,  les.  1.72  pounds. 

23  cents  (48) B.79 

Fork:  Fresh.  '2.17  pounds.  28  cents  (59);  salt 
pork,  2.46  pounds,  15  cents  (64);  bacon.  0.97 
pound.  14  cents  (56);  ham.  9.33  pounds.  $1.21 
(60);  sausage.  3.13 pounds, 38  cents  {M<:  lard, 

0.1s  pound.  2  cents  (62) 2.18 

Poultry,  fowl.  2-2.34  pounds,  S3. 13  (75) 

Fish:  Cod.  salt,  1.88  pounds,  24  cents  (80);  had- 
dock. 2.25  pounds.  14  cents  (84);  halibut.  1.67 
pounds.  36  cents  (85);  clams.  3.73  pound-.  36 
cents (78  ;  oysters,  8.38  pounds,  $1.42  (93);  Fin- 
nan haddie.  5.56  pounds.  45  cents  (83) 2. 97 

Eegs.  16.47  pounds.  SI. 54  ( 105.) 1. 54 

Cream:  Thin.  13.46  pounds.  $1.66  (113);  heavy, 

9.59  pounds.  $2.76  (113) 4.  32 

Milk,  221.63  pounds,  $5.99  (114) 5.99 

Butter.  31.72  pounds,  $8.24  (106) 8.24 

Cheese:  Pale.  1.56  pounds,  23  cents  (108  ;  full 
cream.  0.79  pound.  16  cents  (111) 69 


Carbo- 
hydrates. 


Grants. 


1.0 
1.5 


1.4 


2.0 

■ 


Total  animal  food 37.  s-"> 


17. s 


21 


Fuel 
value. 


17    

6    

1  1 

3    

9  2 

19  24 

58    


Calories. 


171 
-1 


37 
47 

92 


1 1; 


15 

Table  I.      Weights  and  cost  of  food  and  nt&rimU  in  dietary  study  No.  la     Continued. 


Food  consumed  during  the  entire  studj  1 1 1  days  . 


Cost,  mil  fin  its,  a  n<  l  fuel  value  of  food  per 
woman  pei 


K  tnds  and  amounts. 


VEGETABLE   I 

Cereals:  Corn  meal,  jrellow,  2.97  pounds,  s  cents 
(119);  "in  breakfasl  food,  L.52 pounds,  9  cents 
1 129) :  Bamp,  1.84  pounds,  6  cents  1 134) ;  \\  heal 
breakfasl  rood,  8.65  pounds,  29  cents  (13! 
shredded  wheat,  0.4o  pound,  6  cents  (148); 
wheat  breakfast  food,  O.V]  pound,  ■">  cents 
I L86);  wheal  breakfasl  food,  0.60  pound,  7 
cents  \ 1 12);  flour,  bread,  15.41  pounds,  81 
(122);  flour,  pastry,  2.66  pounds,  7 cents  (125); 
flour,  entire  wheat,  8.39  pounds,  n  cents 
(128);  bread,  graham.  0.91  pound,  3  cents 
(145);  bread,  wheat,  8. 55  pounds,  25  cents]  L47); 
bread,  Boston  brown,  0.72  pound,  i  cent  (144); 
rolls,  0.28  pound,  l  cent  (160);  crackers,  Bos 
ton,  2.70  pounds,  22  cents  (154);  wafers,  salt 
i'd,  J.  is  pounds,  53  cents  1 161 1;  -cookies,  sugar, 
0.31  pound,  3  cents  (152);  spaghetti,  1.34 
pounds,  13  cents  |  135) 

Sugars,  starches,  and  oils:  Sugar,  brown,  0.20 
pound,  l  cenl  (162);  sugar,  cut  loaf,  9.36 
pounds,  62  cents  1 163);  sugar,  granulated,  24.86 
pounds,  $1.36  (103);  sugar,  powdered,  1.02 
pounds,  6  cents  (163);  molasses,  dark,  9.7:! 
pounds,  20  cents  (165):  oil,  cotton-seed,  0.50 
pound,  5  cents  (170);  oil,  olive,  1.73  pounds,  36 
cents  (171);  cornstarch,  0.SG  pound,  7  cents 
|  L72);  tapioca,  0.54  pound,  2  cents  (173);  Irish 
moss,  0.31  pound  (169);  chocolate,  0.67  pound 
19  cents  (167);  cocoa,  0.73  pound,  33  cents 
(1«8) 

Vegetables:  Beans,  Lima,  0.22  pound.  2  cents 
(176);  beans,  pea,  1.65  pounds,  16  cents  (177); 
beans,  string  (canned),  4.83  pounds,  77  cents 
(179);  cabbage,  3.08  pounds,  10  cents  (181); 
carrots,  3.81  pounds.  16  cents  (182);  celerv, 
17.66  pounds,  §1.13  (183);  lettuce,  6.88 pounds, 
70  cents  (187);  onions,  2.59  pounds,  9  cents 
(189);  oyster  plant,  2.31  pounds.  20  cents  (191); 
parsnips,  4.59  pounds,  22  cents  (191);  peas, 
canned,  6.54  pounds,  63  cents  (192);  peas, 
split,  1.09  pounds,  6  cents  1 195);  potatoes.  83.3 1 
pounds,  81.21  (196);  potato  chips,  1.31  pounds, 
38  cents  (197);  pumpkins,  8  pounds, 20  cents 
(199);  radishes,  1.54  pounds,  20  cents  (200); 
spinach,  1.25  pounds,  l"i  cents  (206) ;  succotash, 
canned,  2.28  pounds,  18  cents  (208);  squash, 
9.50  pounds,  27  cents  (207);  potatoes,  sweet, 
17.48  pounds,  28  cents  (198) ;  tomatoes,  canned, 
10.72  pounds,  $1.33  (209);  watercress,  0.73 
pound.  10  cents  (213) 

Fruits,  etc.:  Apples,  23.25 pounds,  81  cents  rJ14): 
apricots,  dried,  1.69  pounds,  32  cents  (217); 
bananas,  11.83  pounds,  75  cents  (218);  dates. 
3.04  pounds,  20  cents  (230);  figs,  0.85  pound,  14 
cents  (231);  grapes,  Catawba,  13.27  pounds. 
$1.40  (232) :  lemon-.  6.38pounds,  40  cents  (236); 
peaches,  canned,  2.41  pounds,  19  cents  (239); 
pears.  3.33  pounds.  27  cents  (241);  prunes,  5.17 
pounds,  47  cents  (247):  raisins,  for  cooking. 
0.35  pound,  3  cents  (248);  raisins,  for  table. 
0.89  pound,  30 cents  (248):  jelly,  barberry,  1.11 
pounds,  9  cents  (219);  jelly,  crabapple.  1.11 
pounds,  9  cents  (226);  jelly,  cranberry,  7.31 
pounds,  47  cents  (228);  jelly,  grape,  1.48 
pounds,  12  cents  (233);  marmalade,  orange. 
0.91  pound,  12  cents  (237);  nuts,  hickory,  2.38 
pounds,  24  cents  (253):  English  walnuts,  0.44 
pound,  18  cents  (256);  peanuts,  0.97  pound,  6 
cents  (254) 

Total  vegetable  food 

Total  food 

Beverages,  condiments,  etc 


Dollars. 


Protein, 


Fat. 


Carbo-       Fuel 
hydrates,    value. 


Grams.     Grams.     Calories. 


3.  1 1 


3.27  1.5  l 


95 


8.54  I.  ii 


.  65 


21.57 


59.  12 


,  55 


3.3 


10.3 


28.1 


30 


11 


156 


246 


50 


235 


322 


349 


1,533 


3,156 


16 

The  kitchen  and  table  waste  were  not  weighed  during  the  period  of 
this  study,  but  the  nutritive  values  of  the  foods  were  calculated  from 
the  average  composition  of  the  foods  as  purchased,  which  makes  allow- 
ance for  portions  which  are  really  not  edible.  Presumably,  then,  the 
figures  given  above  stand  for  material  which  might  have  been  con- 
sumed entirely  if  the  family  had  so  desired. 

It  will  be  noticed  that  both  loaves  of  bread  and  bread  flour  are  men- 
tioned. The  bread  was  almost  entirely  homemade  and  was  on  hand 
ready  for  use  before  the  observations  began.  Therefore  the  bread  i> 
estimated  as  such,  rather  than  reduced  to  terms  of  raw  materials.  As 
the  loaves  were  not  sufficient  in  number  to  last  through  the  whole 
period,  flour  and  other  ingredients  were  weighed  in  bulk  for  the 
remainder  of  the  time  and  were  taken  account  of  accordingly. 

DIETARY   OF   MEDIUM    COST    (No.  2a). 

The  experiment  with  a  diet  of  medium  cost,  namely,  about  25  cent-. 
covered  one  week  only,  lasting-  from  January  9  to  15,  inclusive.  The 
circumstances  were  the  same  as  in  the  preceding  case,  save  that  the 
family  numbered  only  IT  women.  The  total  number  of  meals  eaten 
was  298,  equivalent  to  1  woman  for  99  days. 

The  menus  for  the  entire  study  follow: 

Da'dij  mi  nu. 

THURSDAY,  JANUARY    9. 

Breakfast. — Wheat  breakfast  food,"  bacon,  creamed  potatoes,  wheat  bread. 

Luncheon. — Finnan  haddie,  boiled  samp,  lettuce  salad,  gingerbread,  full-cream 
cheese,  Russian  tea. 

Dinner. — Clear  turkey-stock  soup,  roast  mutton,  escalloped  onions,  roasted  pota- 
toes, apricot  ice. 

FRIDAY,  JANUARY    10. 

Breakfast. — Oranges,  shredded- wheat  biscuit,  creamed  codfish,  baked  potatoes, 
entire-wheat  muffins. 

Luncheon. — Beef  loaf,  creamed  spaghetti,  stewed  prunes,  toasted  Boston  crackers, 
Russian  tea. 

Dinner. — Baked  haddock,  egg  sauce,  mashed  potatoes,  creamed  carrots  and  canned 
peas,  lettuce  salad,  salted  wafers,  apple  pie,  pale  American  cheese. 

SATURDAY,  JANUARY    11. 

Breakfast. — Oranges,  rolled-oat  breakfast  food,  Finland  bloaters,  creamed  toast, 
graham  muffins. 

Luncheon. — Rice  and  mutton  croquettes,  escalloped  macaroni  and  tomato,  pop-corn 
brittle,  Russian  tea. 

Dinner. — split-pea  soup,  roast  veal,  Saratoga  potatoes,  creamed  salsify,  farina  pud- 
ding with  thin  cream. 

"Different  kinds  were  used  during  the  study  to  give  variety, 


17 

SUNDAY,  JAN1  ai:y     12. 

Breakfast.  Oranges,  wheat  breakfast  food,  Boston  baked  beans,  Boston  brown 
bread. 

Dinner. — Clear  beef-stock  soup,  roast  fowl,  dressing,  gravy,  boiled  rice,  lettuce 
salad,  frozen-fig  pudding,  coffee. 

Supper.-  Creamed  veal  on  (oast,  bread  and  butter  sandwiches,  Norwegian  apple 
pudding  with  thin  cream,  cocoa. 

MONDAY,  JANl  ARY    L3. 

breakfast. — Oranges,  wheat  breakfast  food,  codfish  balls,  corn  bread. 

Luncheon. — (Mam  chowder,  baked  beans  and  Lettuce  salad,  hot  wheat  rolls,  coffee 
jelly  with  thin  cream,  Russian  tea. 

Dinner.  Clear  chicken  soup,  roast  beef  rump,  creamed  lima  beans,  roasted  pota- 
toes, sliced  oranges  and  bananas,  sugar  cookies. 

TUESDAY,  JANUARY    14. 

Breakfast. — Bananas,  corn-meal  mush,  creamed  dried  beef,  wheat  muffins. 

Luncheon. — Escal loped  fowl  and  spaghetti,  baked  mashed  potatoes,  hot  wheat  rolls, 
German  fried  toast  with  foam  sauce. 

Dinner. — Baked  beans  and  tomato  soup,  meat  pie  (made  from  rump  roast),  roasted 
sweet  potatoes,  lemon  sherbet,  sugar  cookies. 

WEDNESDAY,  JANUARY    15. 

Breakfast. — Oranges,  rolled-oat  breakfast  food,  creamed  hard-boiled  eggs  on  toast, 
entire-wheat  raised  biscuit. 

Luncheon. — Cream  of  lima-bean  soup,  pork  sausages,  steamed  brown  bread,  dates 
and  peanuts. 

Dinner. — Clear  beef-stock  soup,  beefsteak  (rump),  boiled  samp,  escalloped  tomato, 
Spanish  pickle,  lettuce  salad,  tapioca  cream.     . 

The  11  o'clock  luncheon  of  crackers  and  milk,  served  to  any  who 
desired  it,  has  been  included  in  the  estimate  of  cost  and  food  values 
given  beyond,  though  not  mentioned  in  the  menu.  At  breakfast 
milk,  cocoa,  and  coffee  were  served,  and  one  of  the  three  was  taken 
by  each  member  of  the  family.  Heavy  cream  was  used  with  coffee 
every  morning,  but  at  Sunday  dinner  sugar  only  was  furnished  and  the 
coffee  was  served  in  small  cups.  Thin  cream  was  always  supplied  with 
the  breakfast  cereal.  When  no  substitute  is  mentioned  it  is  under- 
stood that  cold  graham  or  wheat  bread  was  served  at  each  meal.  At 
breakfast  and  luncheon  butter  was  served  with  the  bread,  but  never 
at  dinner.  When  oranges  were  served  at  breakfast,  half  an  orange 
was  given  to  each  person.  When  bananas  were  on  the  morning  bill 
of  fare,  one  was  served  each  member  of  the  family.  French  dressing 
always  accompanied  lettuce. 

It  was  estimated  that  the  diet  provided  according  to  the  above 
menus  would  furnish  on  an  average  per  woman  per  day  98  grams  of 
protein,  123  grams  of  fat,  and  348  grams  of  carbohydrates,  and  would 
have  a  fuel  value  of  2,878  calories.  The  estimated  cost  of  the  diet 
(including  food  accessories),  based  upon  wholesale  prices,  was  24.8 
cents  per  woman  per  day. 

The  details  of  the  study  follow. 
25580— No.  129—03 2 


1- 


Table  2. —  Weight*  and  rust  of  food  and  nutrients  in  dietary  study  2V 


consumed  daring  the  entire  study    7  days 


Kinds  and  amounts. 


atrients,  and  fuel  value  of  food  par 
woman  per  day. 


ACTUAL   POOD. 

Dollar* 
Lump  roast,  7.38  pounds 
rump  -teak.  3.7s  pounds,  51  cents 
hours.   12.04    pounds   (21);    soup    stock,  5.81 
pounds  (22),  hamburg  steak,  3.06  pounds 
cents (25  ;  dried  beef,  0.72  pound, 20  cents 
gelatin,  0.13  pound,  19  cents  (6).    Veal,  loin, 
12.76   pom     •     -                       Mutton.    1<  _ 
pom        -  

Pork:  Bacon,0.87 pound,  12 o  pork. 

0.25  pound   65  :  sausage,  2.66  pounds,  32  cents, 

;  lard,  1.33  pounds  

Poultry:  Fowl.  9.69  pounds,  $1.45  (75    

Fish:  Finland  bloaters,  4. 76  pounds,  15  cents  82 
haddock,  4. 13  pounds,                            It  cod. 
1.13  pounds.  15  cents  (80);  clams  (edible  por- 
tion i,  2  pounds.  40  cents    7s    

Is  II  28    105) 

Butter.  10.31  pounds.  |2.61  1 106  | 

Milk,  65.53  pounds,  $1.78  1.78 

Cream:  Thin.  11  pounds.  88  cents  (113  :  heavy, 
3.56  pounds.  $1.05  (113 1 "...        1 

Cheese:  Full  creani.  0.26  pound,  19  cents  111  : 
pale  American.  0.25  pound.  4  cents  (108    

Total  animal  food 

VEGETABLE   FOOD. 

Cereals:  Shredded  wheat.  0.60  pound,  8  cents 
U-43):  rolled  oats.  0.63  pound.  4  cents  (131); 
wheat  breakfast  food,  0.39  pound.  2  cents  (136): 
wheat  breakfast  food.  0. 43  pound,  4  cent- 
wheat  breakfast  food.  0.35,pound.  2 cents  (138): 
rice.  0.97  pound.  2 cents  1 133);  flour. bread.  19.39 
pounds. 42 cents  (122 1 :  flour. pastry.  1.63  pounds, 
5  cents  (125):  flour,  graham.  0.S5 pound.  2  cents 
(124 1 :  flour,  entire  wheat,  D.50  pound.  2  cents 
(123);  bread.  5.33  pounds.  21  cents  (147i;  rolls. 
8.28  pound.  1  cent  (159):  cookies,  sugar.  0.26 
pound,  2  cents  (152);  crackers.  Boston.  1.14 
pounds,  9  cents  (154);  wafers,  salted.  0.26 
pound.  6  cents  (161);  macaroni.  0.16  pound.  2 
cent<  127  :  samp,  0.76  pound.  2  cents  1 134  ; 
spaghetti, l.lOpounds.  11  cents  yjg  :  popcorn. 
0.99  pound.  20  cent-  (132)  1.4 

Sugars,  starches,  and  oils:  Sugar,  cut  loaf.  4.57 
pounds.  30  cents  1 163  :  sugar,  granulated.  13.37 
pounds,  73  cents  (163);  sugar,  powdered.  0.33 
pound.  2  cents  (163);  molasses,  dark.  2.31 
pounds.  4  cents  ( 165) :  cocoa.  0.24 pound.  9 cents 

-   .  oil.  cotton-seed.  0.11  pound,  lcen:      " 
oil. olive.  1.16  pounds.  30  cents  (170':  tapioca, 
0.24  pound,  1  cent  (173) 

Vegetables:  Beans,  pea.  0.61  pound.6cem- 
beans.  lima.  1.24  pounds.  10  cents  17- 
rots.  1.98  pounds.  4  cents  (182);  lettuce  -  - 
pounds.  30  cents  (1^7  >:  onions.  1.44  pounds.  5 
cents  ilS9i:  peas,  canned.  1.10  pounds,  11 
cents  -  -  ratoga  potatoes.  0.49  pound. 
14  cents.  197:  potatoes,  sweet.  4. on  pounds. 
22  cents  >  198);  potatoes.  33.81  pounds.  54 cents 
U96>:  salsify.  2.0$  pounds.  20  cents  (203); 
tomatoes.  6.31  pounds.  39  cents  (211) 

Fruits,  nuts,  etc.:  Apples.  9.49  pounds.  27  cents 
211):    apricot-.   0.72    pound.  14  cent- 
bananas.   3.75  pounds.  20  cents  i21$>:   dates. 
1.68  pounds.  11  cent-.     .  gs      -     pound. 

4     cents     231':  lemons,  2.25  pounds.  22  cents 

-    3    11.70  pounds.  43    cent-      .  - 
prunes,   1.24    pounds,  11  cents  (247);  peanuts, 
und,     5  r                        Knerlish  walnuts. 
0.25  pound,  10  cents    _       l 

Total  vegetable  food 6.  7y 

Total  food 


a.  i 


-   -      mdiments,  etc 0.44 


0.4 


M 


131 


2.  700 


L9 

[n  this  study  the  amount  of  material  rejected  in  the  kitchen  and  ;it 
the  table  was  determined  and  found  to  be  L5  per  cent  of  the  total  food 
purchased.  P>ut  inasmuch  as  no  distinction  was  made  between  refuse, 
that  is,  inedible  material,  and  waste,  that  is,  material  that  could  have 
been  eaten  hut  w;i-  rejected,  no  correction  for  this  material  has  been 
made  in  the  figures  as  given  in  the  tables. 

According  to  the  final  results  in  the  table  above,  the  foods  used  con- 
tained 4  grams  less  protein,  8  grams  more  fat.  and 59 grams  less  carbo- 
hydrates, and  furnished  L79  calories  Less  per  woman  per  day  than  was 
estimated  before  the  experiment  began. 

DIETARY  OF  LOW  COST  (No.  3a). 

The  low-cost  diet,  which  was  estimated  to  furnish  food  at  about  IT 
cents  per  woman  per  day,  covered  only  three  days,  namely,  March  12 
to  14,  inclusive.  The  average  number  of  persons  at  the  table  was  1  5, 
and  the  total  number  of  meals  served  137,  equivalent  to  1  woman  for 
4»)  days. 

The  menus  for  the  three  days  were  as  follows: 

Daily  menu. 

WEDNESDAY,   MARCH    12. 

Breakfast. — Shredded-wheat  biscuit,  sausages,  hominy  cakes  with  lemon  sirup, 
corn  hread. 

Luncheon. — Codfish  loaf  with  parsley  sauce,  baked  potatoes,  stewed  prunes,  gra- 
ham rolls. 

Dinner. — Split-pea  soup,  shoulder  of  mutton  (roasted  and  stuffed),  gravy,  boiled 
samp,  escalloped  tomatoes,  graham  bread,  lemon  sherbet. 

THURSDAY,   MARCH    13. 

Breakfast. — Wheat  breakfast  food,  smelts,  creamed  toast,  graham  muffins. 

Luncheon. — Clear  mutton  stock  soup,  beef  loaf  with  brown  sauce,  steamed  brown 
bread,  dates  and  peanuts. 

Vinner. — Beef  stew  and  dumplings,  creamed  lima  beans,  boiled  rice,  sliced  bananas 
dressed  with  lemon  juice  and  powdered  sugar. 

FRIDAY,   MARCH    14. 

Breakfast. — Rolled-oat  breakfast  food,  creamed  codfish,  fried  cornmeal  mush,  but- 
tered toast. 

Luncheon. — Baked  beans  and  tomato  soup,  macaroni  with  cheese,  German  potato 
salad,  wheat  rolls,  hot  gingerbread,  Russian  tea. 

Dinner. — Clear  beef  stock  soup,  escalloped  haddock,  lettuce  salad,  sweet  potato 
browned  in  sugar  sirup,  steamed  suet  pudding  (with  dates)  and  lemon  sauce. 

The  11  o'clock  luncheon  of  crackers  and  milk  was  offered,  as  usual, 
to  those  who  cared  to  take  it,  and  forms  part  of  the  amounts  that  are 
included  in  the  tables. 

The  choice  of  cocoa,  coffee,  or  milk  was  given  each  morning  at 
breakfast.     The  cocoa  was  made  with  whole  milk,  and  thin  rather 


20 


than  heavy  cream  was  furnished  with  the  coffee,  the  top  of  the  milk 
being  frequently  used,  as  milk  was  bought  in  large  quantities.     This 

accounts  for  the  small  amount  of  thin  cream  recorded  in  the  tables. 
Whole  milk  instead  of  cream  was  used  with  the  cereals  at  breakfast, 
and  sugar  was  always  supplied  with  cereals  and  hot  beverages.  When 
no  substitute  is  mentioned  cold  wheat  or  graham  bread  was  served 
at  each  meal  as  usual.  Butter  was  always  served  at  breakfast  and 
luncheon,  hut  not  at  dinner.  Chicken  fat  was  sometimes  U8ed  instead 
of  butter  in  cooking.  Lettuce  was  dressed,  as  usual,  with  seasoned 
olive  oil  and  vinegar. 

It  was  estimated  that  the  diet  according  to  the  menus  proposed 
would  furnish  8<>  grams  of  protein.  126  grams  of  fat.  and  348  grams 
of  carbohydrates  per  woman  per  day.  and  have  a  fuel  value  of  2,833 
calories  of  energy. 

The  details  of  the  study  are  given  below. 

Table  3. —  Weights  and  cost  of  food  <ni<1  nutrients  in  dietary  study  A'o.  Sa. 


Food  consumed  during  the  entire  study  (3  days). 


Cost,  nutrients,  and  fuel  value  of  food  pet 
woman  per  day. 


Kinds  and  amounts. 


ANIMAL   FOOD. 


CuM. 


Dollars. 


1.34 


.19 


Beef:  Round,  lower,  3.25  pounds.  33  cents  (29); 
hambtirg  steak,  3  pounds,  33  cents  (25); 
soup  stock,  16  pounds  (22);  suet,  0.22  pound, 
1  cent  (35).    Mutton,  shoulder,  8.75  pounds, 

70  cents  (52) 

Pork:  Sausage,  1.25  pounds,  18  cents  (66);  lard, 

0.18  pound,  lcent  (62) 

Poultry:  Chicken  fat,  0.44  pound  (73) 

Fish:  Cod,  salt,  1.84  pounds,  24  cents  (80);  had- 
dock, 3.06  pounds,   27   cents  (84);   smelts,  2 

pounds,  44  cents  (101) 

Eggs,  1.06  pounds,  15  cents  (105) 

Butter,  3.93  pounds,  $1.07  (106) 1 .  07 

Milk,  31.72  pounds,  87  cents  (114) I        .87 

Cream,  thin,  0.53  pound,  5  cents  (113) .05 

Cheese,  pale  American,  0.16  pound,  2  cents  (108).         .02 


Ot  nts. 


3.0 


2.1 

.3 

2.4 

2.0 

.1 


Protein. 


Fat. 


drams,     drams. 


Carbo- 
hydrates. 


(, rams. 


Fuel 

value. 


Calories. 


354 


32 

13 

303 

22  J 


Total  animal  food. 


4.64 


10.3 


1,041 


VEGETABLE   FOOD. 

Cereals:  Rice,  0.86  pound,  7  cents  (133);  corn 
meal,  1.70  pounds,  5  cents  (119);  rolled  oats, 
0.47  pound,  3  cents  (131) ;  hominy,  0.42  pound, 

1  cent  (126);  wheat  breakfast  food,  0.39  pound, 

2  cents  (138);  shredded  wheat,  0.58  pound.  7 
cents  (143);  flour,  bread,  1.74  pounds,  3  cents 
(122);  flour,  graham,  1.48  pounds,  6  cents  (124); 
flour,  entire  wheat,  0.83  pound,  3  cents  (123); 
bread,  wheat,  6.85  pounds,  20  cents  (147); 
samp.0.60  pound,  2  cents  (134);  spaghetti, 0.50 
pound,  5  cents  (135) 

Sugars,  starches,  and  oils:  Sugar,  cut  loaf,  0.72 
potind,  5  cents  (163);  sugar,  granulated,  7.32 
pounds,  33  cents  (163) ;  sugar,  powdered,  0.28 
pound,!  cent  (163);  molasses. dark, 2. 20 pounds. 
and  molasses,  light,  0.89  pound,  5  cents  |  L65  i; 
cocoa,  0.0<s  pound,  2  cents  1 168);  oil,  olive,  0.28 

pound,  8  cents  (171 1 

Vegetables:  Beans,  pea,  1.03  pounds,  7  cents 
•  (177):  beans,  lima,  1.20  pounds.  8  cents  (176): 
carrots,  0.26  pound,  1  cent  (182);  celery,  0.72 
pound,  9  cents  (183);  lettuce,  0.89  pound,  7 
cents  (187);  onions,  0.14  pound.  1  cent  (189); 
parsley.  1  cent:  peas,  split,  0.44  pound,  1  cent 
(195); 'potatoes,  sweet,  1.26  pounds.  K)  cents 
(198);  potatoes,  white,  10.18  pounds,  16  cents 
(196);  tomatoes,  canned,  6.75  pounds,  38  cents 
(209) ;  turnips,  0.88  pound,  4  cents  (212) 


.64 


1.03 


1.4 


1.2 


11 

'J 

72 

1 

3 

106 

8 

2 

38 

350 


455 


202 


21 
Table  3.      Weights  and  cost  of  food  and  nutrients  in  dietary  sin, hi  \,,.  Sa    Continued. 


Pood  consumed  during  the  entire  stud}  (8  days). 

Cost,  nutrient-,  and  file 
woman  pei 

value  of 

day. 

food  per 

Kinds  ;iini  amounts. 

(  lost. 

Protein. 

Pat. 

Carbo 
hydrates. 

Kllel 

value. 

vi  ..i  i  \r.i  l    i  ood    continued. 

Fruits,  nuts,  etc.:  Bananas,  l  pounds,  19  cents 
(218);  dates,  'J  pounds,  10  cents  (280);   lem- 
ons, L.69  pounds,  9  cents  (236);  prunes,  1.50 
pounds,  7  cents  (247);   peanuts,  0.66   pound, 
1  cent-  (254)  

Dollars. 
0.  19 

( i  nis. 
i.l 

Grams. 
2 

Grams. 
3 

Untiiis. 

Calories. 

135 

Total  vegetable  food 

2.70 

6.0 

22 

10 

241 

1,112 

Total  food 

7. 34 

16.3 

79 

94 

257 

2,188 

Beverages,  condiments,  etc 

.27 

.0 

In  this  experiment  the  amount  of  materials  rejected  in  the  kitchen 
and  at  the  table  was  1 1  per  cent  of  the  total  food  purchased;  but  as  it 
includes  both  refuse  and  waste,  no  deduction  can  be  made  for  amounts 
of  nutrients  wasted. 

The  food  actually  supplied  during  this  period  furnished  practically 
just  the  amount  of  protein,  but  less  than  the  amounts  of  the  other  food 
elements  and  energy  estimated  for  the  proposed  menu. 

DIETARY  OF  HIGH  COST  (No.  4a). 

The  most  expensive  of  the  four  diets,  costing  53  cents  per  person 
per  day,  was  supplied  in  a  stud}r  which  covered  three  days,  namely, 
April  30  to  May  2.  inclusive.  It  was  especially  desired  in  this  case  to 
observe  the  kind  of  food  for  which  the  unhampered  purchaser  natu- 
rally spends  the  most  money,  to  discover  which  of  the  three  nutritive 
elements,  if  any.  would  be  used  in  excess  under  the  circumstances, 
and  to  compare  the  percentage  of  waste  with  that  observed  in  the 
other  dietaries  of  lower  cost. 

The  menus  for  the  three  days  were  as  follows: 

Daily  menu. 

WEDNESDAY.    APRIL    30. 


Breakfast. — Strawberries,  shredded-wheat  biscuit,  broiled  bluefish,  potato  balls 
with  parsley  dressing,  popovers. 

Luncheon. — Fricasseed  oysters  in  croustades,  stuffed  potatoes,  peas,  Roman  lettuce 
salad  with  full  cream  cheese,  coffee. 

Dinner. — Clear  barley  soup,  braised  fowl  with  mushroom  sauce,  boiled  rice,  aspar- 
agus, lettuce  salad,  cheese  wafers,  orange  bomb  glace,  angel  cake. 

THURSDAY,   MAY    1. 

I! reaLfast. — Oranges,  rolled-oat  breakfast  food,  eggs  poached  in  cream  (S3rved  on 
toast),  white  corn  bread. 


22 

/  \cheon. — Cream  of  corn  soup  with  popcorn,  Balmon  creams  with  mice  hollan- 
daise,  potato  roses,  hoi  graham  rolls,  strawberry  queen  of  pnddingB  with  thin  cream. 

Dinner. — Victoria  (chicken  soap),  broiled  shad  roe  with  maitre  d'hotel  sance, 
dwiches,  roast  beef  romp),  Yorkshire  podding,  roasted  potatoes, 
creamed  turnips.  Jane  fruit  salad,  Oamembert  cheese  canapes,  coffee. 

FRIDAY.    MAY    2. 

Breakfast. — Grape  fruit,  wheat  breakfast  food,  rump  steak  garnished  with  water 
.  baked  potatoes,  buttered  toast,  orange  marmalade. 

Luncheon. — Cream  of  asparagus  soup,  ragofit  of  duck,  lettuce  and  orange  Balad, 
brown  bread  sandwiches  filled  with  cream  cheese  and  watercress,  wheat-bread  sand- 
wiches filled  with  cucumbers  dressed  with  maitre  d'hotel  butter,  caramel  charlotte 

-- 

Dinner. — Clear  tomato  soup,  broiled  mackerel  garnished  with  lemon  and  parsley, 
cucumbers  with  French  dressing,  potatoes  with  maitre  d'hotel  dressing,  spinach  on 
toast,  chicory  Balad,  cheese  croquettes,  tutti-frutti  ice  cream,  coffee. 

Heavy  cream  was  served  with  coffee  in  the  morning.  Thin  cream 
was  furnished  with  cereal-  and  with  strawberries  at  breakfast,  and  was 
used  for  poaching  the  eggs.     At  11  o'clock  a  luncheon  of  milk  and 

crackers  not  mentioned  in  the  menus  was  served,  and  the  amounts 
eaten  have  been  included  in  the  tables.  Butter  was  served  at  table  in 
the  morning  and  at  noon,  and  was  freely  used  in  cooking.  When  no 
substitute  is  mentioned  white  or  graham  bread  was   served  at  each 

meal.     Plain  salads  were  dressed  with  seasoned  olive  oil  and  vinegar. 

The  nutritive  value  of  the  proposed  menu  was  calculated  as  usual. 
but  these  figures  are  omitted,  as  the  menu  actually  served  differed 
very  materially  from  the  one  on  which  the  calculations  were  based. 

The  details  of  the  study  follow. 

Table  4. —  Weights  and  rust  of  food  and  nutrients  in  dietary  study  No.  4a. 


msumed  during  whole  study  i  3  days  . 


Cost, nutrients, and  fuel  value  of  food  pet 

woman  per  day. 


Kinds  and  amounts. 


Cost       Cost      Protein.      Fat. 


Carbo-        Fuel 
hydrates,    value. 


AXIMAL   FOOD. 

Beef:  Roa.-t,  rump,  4.69  pounds.  71  cents 
steak,  rump.  2.7  pounds.  42  cents  (30  

Pork.  etc. :  Lard.  0.06  pound  (62    

Poultry:  Duck, 3.65  pounds, 73  cents  (74);  fowl. 
6.41  pounds,  96  cents  (75) 

Fish:  Bluerish.  2  88  pounds.  35  cents  (77);  mack- 
erel. 3.5    pounds,  04  cents   (92);    oysters.  3.1 
pounds, 53  cents  (93);  salmon,  1.63  pom     -  - 
cents  (95 .;  shad  roe.  1.19 pounds. 50 cents  (100) . 
iunds.Sl.10  (105) 

Butter,  7.88  pounds,  $2.57  (106) 

Cream:  Heavy. 6  pounds,  $1.50  (113  :   thin, 3.19 
pounds,  36  cents  (113  

Milk.  36.28  pounds.  $1.16  1114) 

Cheese:  Plain.  0.3-5  pound.  5  i         -        •        ream. 

58  pound.  33  cents    ill  :    Camembert,  0.15 

pound.  5  cent-    109 


Dollars. 
1.13 


1.69 


2. 31 
1.10 

- 
1.16 


.  43 


Cents.     Grams.    Grams.     Grams. 
2. 7  12 

4.0  15 


15 
2. 6  10 

6. 1  1 

4.4  3 

13 


1  

17    ... 

5 

-     ... 

1 

• 
16 

20 

4    ... 

182 
9 

211 


109 
111 


192 
274 


18 


Total  animal  food 


12.  25         29. 1 


23 


Tabi  i:  I.      Weighti 


</  COSt     of    h 


•in  turn  study  No.  /"    ( lontinued. 


Food  consumed  during  whole  study  (3  days). 


Kinds  and  amounts. 


VEGETABLl     I  < 

Cereals:  Barley, 0.1  pound  (116);  rice, 0.54  pound, 
.;  cents  1 133);  Hour,  bread,  1.72  pounds,  10  cents 
(122);  Hour, graham, 2.43  pounds, Scents  i  L24); 
corn  meal,  yellow,  0.24  pound,  l  cent  (120); 
corn  meal,  white,  0.49 pound,  2  cents  (119  ; 
rolled  oats,  0.47  pound,  3  cents  (131);  wheal 
breakfast    food.    0.38  pound,  2   cents 

shredded     wheat.    0.5     pound.   6    Cents    (148 

bread,  white, 9.35 pounds, 28 cents  (147);  bread, 
graham,  2.21  pounds,  €  cents  (145);  crackers, 
Hoston.d. •_■  I  pound, 2 cents (154);  salted  wafer-, 

0.31  pound,:  cents  (161) 

Sugars,  starches,  etc:  Sugar,  granulated,  6.37 
pounds, 29 cents  1 163  i;  sugar,  loaf.  1.  it  pound-. 
LOcents  (163);   sugar,  powdered,  0.96  pound. 

6  cents  (163);  molasses,  2  pounds,  I  cents 
olive  oil,  1.8  pounds,  :>:>  cents   (171);   honey. 
0.21  pound,  12  cents  (164);  cocoa,  0.16 pound, 

7  cents  (168)  

Vegetables:  Asparagus,  5.26  pounds,  90  cents 

( 174);  corn,  canned.  1.8  pounds,  ]4  cent-  (184); 
cucumbers,  3.6  pounds,  60  cents  1 186);  lettuce, 
1.56  pounds.  16  cents  (187);  mushrooms,  0.52 
pound,  38  cents  (188);  onions.  0.69  pound, 
2  cents  (189);  par-ley,  6  cents:  peas.  3.63 
pounds,  28  cents  1 193);  potatoes,  23. 18  pounds, 
i:i  cents  (196);  romaine,  0.81  pound,  2.">  cents 
(202);  turnips.   3.16   pounds,   10    cents   (212); 

water  cress,  0.28  pound,  10  cents  (213) 

Fruits,  nuts,  etc.:  Almonds,  0.11  pound,  -1  cents 
(252);  candied  fruit,  0.94  pound, 32 cents  (220); 
grape  fruit,  5.8"!  pounds,  80  cents  (234);  ba- 
nanas, 1.41  pounds,  6  cents  (218);  lemons.  1.44 
pounds,  9  cents  (236);  oranges,  9.69  pounds. 
•29  cents  1 238 1 ;  orange  marmalade.  0.50 pound, 
6  rents  (237);  peanuts,  salted,  0.53  pound,  37 
cents  (265);  pineapples,  canned.  2.75  pounds, 
38 cents  (244);  strawberries.  5.96 pounds,  Sl.7-"> 


Total  vegetable  food. 

Total  food 


Cost. 


Dollar*. 


Cost,  nutrient-,  and  fuel  value  of  food  per 
woman  per  day. 


1.01 


,31 


Cost. 


0.76  1.8 


21.49 


Beverages,  condiments,  etc •. \     1.12 


Protein.     Pat. 


(.rams.     Cuius.      Oram*. 


7.9 


2.4  1  11 


Carbo- 
hydrates, 


2 1 


46  I 


Fuel 
value. 


Calories. 


::;: 


101 


301 


43 


364 


224 
1 ,  855 


118 


390 


3, 057 


3.0 


In  spite  of  the  fact  that  the  amounts  of  materials  rejected  at  the 
table  and  in  the  kitchen  were  as  large  in  this  as  in  either  of  the  other 
studies,  the  quantities  of  nutrients  and  energy  in  the  food  used  in  this 
study  were  still  very  large,  being  actually  greater  than  is  called  for 
by  the  common  dietary  standard  for  a  man  at  light  to  moderate  mus- 
cular work. 

CONCLUSIONS. 


Two  of  the  experimental  studies  were  carried  on  for  only  three 
days;  the  other  was  continued  for  a  week,  and  the  study  under  the 
usual  conditions  for  two  weeks.  It  would  have  been  more  satisfactory 
to  have  made  all  the  studies  of  at  least  a  week's  duration,  but  it  was 
not  practicable.  However,  the  results  of  the  investigations  as  a  whole 
are  quite  satisfactory:  and  while  they  are  not  sufficient  to  warrant  final 
conclusions,  some  interesting  deductions  may  be  drawn  from  them. 


24 

The  results  of  the  four  studies  are  summarized  in  the  following  table, 
which  includes  for  the  sake  of  comparison  the  quantities  of  nutrients 
as  estimated  from  the  proposed  menus  in  two  studies: 


Table  5. — Summary  of  results  of  dietary  studies  at  Boston  School  of  Housekeeping. 


Cost. 

Cents. 

28.1 

Diet  of  medium  cost: 

F<"m1  estimated 

Food  served 

23. 1 

Diel  of  low  cost: 

It;.  3 

Diet  of  high  cost 

51.1 

Protein. 


OramS. 


80 
79 

lis 


Fat. 


Orams. 

156 


123 
131 


126 
94 
115 


Carbo- 
hydrates. 


Grams. 
349 


348 
289 


348 
257 

390 


Energy. 


Calories. 

3,156 

2,878 
2,700 

2,833 
2,183 
3,057 


The  quantity  of  protein  in  the  diet  of  the  group  under  the  usual 
conditions  of  the  school  was  practically  the  same  as  that  of  the  com- 
monly accepted  standard  for  women  at  light  to  moderate  muscular 
work,  but  the  quantity  of  energy  was  more  than  25  per  cent  above  that 
of  the  standard,  owing  to  the  fact  that  the  amounts  of  fat  and  carbo- 
hydrates in  the  diet  were  rather  libera1. 

As  compared  with  the  results  of  dietary  studies  made  elsewhere,  the 
cost  in  this  study,  28  cents  per  woman  per  day,  was  rather  high,  espe- 
cia  ly  in  view  of  the  fact  that  much  of  the  food  was  bought  at  whole- 
sale rates.  In  the  average  of  18  studies  of  professional  men's  families 
made  in  different  parts  of  the  country  the  diet,  which  was  purchased 
at  retail,  cost  onl}T  26  cents  per  man  per  day,  while  it  supplied  108 
grams  of  protein  and  3,300  calories  of  energ}r.  In  seven  studies  made 
in  New  York  City  the  diet,  which  was  believed  to  be  rather  expensive, 
cost  on  an  average,  at  retail  prices,  26  cents  per  man  per  day.  and  fur- 
nished 138  grams  of  protein  and  3,747  calories  of  energy.  In  a  dietary 
study  with  a  women  students'  club  at  North  Dakota  Agricultural  Col- 
lege a  the  cost  of  the  diet  was  only  11  cents  per  woman  per  day,  yet 
the  food  supplied  70  grams  of  protein  and  2,795  calories  of  energy  per 
woman  per  da}T,  and  in  a  study  at  Lake  Erie  Co  lege"  food  costing  18 
cents  supplied  78  grams  of  protein  and  2,835  calories  of  energy  per 
woman  per  day. 

When  the  expenditure  for  food  was  limited  to  a  moderate  sum. 
under  the  experimental  conditions  in  the  studies  at  the  School  of 
Housekeeping,  the  cost  per  woman  per  day  was  23  cents,  or  just 
5  cents  less  than  in  the  study  under  usual  conditions.  The  food 
used  in  this  study  supplied  almost  exactly  the  same  quantity  of 
protein,  but  150  calories  of  energy  less  per  woman  per  day  than  was 
found  in  the  regular  dietary.  As  regards  the  dietary  of  medium  cost, 
it  may  be  said  in  general  that  the  meals  were  pleasing  and  satisfactory 


"  T.  s.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  01. 


25 

to  the  family.     That  they  were  sufficiently   nourishing  w  shown   by 
their  calculated  food  value  as  compared  with  the  commonly  accepted 

standard  and  by  the  continued  good  health  of  the  family. 

The  results  of  this  study  as  compared  w  ith  that  of  the  dietary  under 
usual  conditions  suggest  wh  it  it  is  possible  to  do  in  the  way  of  decreas- 
ing the  cosl  of  the  diet  by  careful  planning.  The  ordinary  diet,  while 
not  strictly  limited  in  cost,  was  provided  by  a  person  with  a  general 
knowledge  of  the  relations  between  cost  and  nutritive  value;  yet  the 
diet  of  smaller  cost  was  quite  as  satisfactory  and  could  easily  have 
been  made  equal  to  the  other  in  find  value,  as  it  was  in  protein,  with- 
out adding  anything  to  the  cost. 

In  the  dietary  of  low  cost  the  expenditure  per  woman  per  day  was 
only  L6  cants,  and  the  food  supplied  only  79  grams  of  protein  and 
2.  L83  calori  s  of  energy.  These  quantities  are  considerably  lower  than 
in  either  of  the  preceding  studies.  The  low  cost  was  secured  largely 
by  using  less  expensive  food  materials  than  were  usually  purchased. 
In  sonic  cases  the  kinds  of  food  were  different  from  those  ordinarily 
used,  as  for  ins  ance  cheaper  cuts  of  meat,  while  in  other  cases  the 
kinds  of  food  were  similar  in  kind  to  those  to  which  the  family  was 
accustomed,  but  were  of  a  cheaper  grade. 

With  regard  to  the  daily  fare  in  this  stud}T,  it  may  be  said  that  while 
it  was  certainly  nourishing  and  was  readily  accepted  by  those  inter- 
ested in  the  experimental  side  of  the  work  it  did  not  find  favor  with 
the  larger  portion  of  the  family,  who  had  no  special  interest  in  the 
investigation  and  preferred  a  more  elaborate  menu.  Assuming  that 
these  latter  young  women  are  fairly  representative  as  regards  their 
likes  and  dislikes,  it  would  seem  that  this  grade  of  food  can  not  be 
recommended  as  satisfactory  for  boarding  schools. 

Of  all  the  diets  the  most  expensive  was  the  one  preferred  ))y  those 
not  particularly  interested  in  the  experimental  side  of  the  study.  In 
this  case  the  food  cost  51  cents  per  woman  per  day,  and  the  quantity 
of  protein  supplied  was  more  than  25  per  cent  larger  than  that  of  the 
regular  dietary,  though  the  quantity  of  energy  was  a  trifle  smaller, 
owing  to  the  fact  that  the  amount  of  fat  eaten  was  rather  small.  The 
increase  in  the  quantity  of  protein  was  due  largely  to  the  use  of  larger 
quantities  of  animal  foods,  such  as  (^g^.  dairy  products,  and  various 
kinds  of  meat.  There  is  a  very  common  tendency,  when  the  expendi- 
ture for  food  is  practically  unrestricted,  to  increase  the  amounts  of 
this  class  of  food  materials,  which  are  all  more  or  less  rich  in  protein, 
and  which  are  at  the  same  time  relatively  expensive.  These  and  fancy 
foods  and  out-of-season  articles  always  raise  the  cost  of  the  diet  out  of 
proportion  to  the  actual  nutritive  value. 

It  will  be  noticed  that  in  the  two  studies  in  which  the  quantities  of 
nutrients  of  the  proposed  diet  were  estimated  these  differed  some- 
what from  the  quantities  in  the  foods  actually  used.     In  both  cases 


26 

there  was  practically  an  agreement  between  the  quantities  of  protein 
as  estimated  and  as  used.  In  the  diet  of  medium  cost  the  quantities 
of  fat  were  as  close  a- could  be  expected,  but  the  amount  of  carbo- 
hydrates in  the  food  used  was  appreciably  -mailer  than  in  the  estimate. 
In  the  diet  of  low  cost  the  quantities  of  both  fat  and  carbohydrates  in 
the  food  used  were  noticeably  smaller  than  the  estimated  amounts. 
These  differences  are  not  surprising,  nor  altogether  unexpected,  and 
there  are  several  reasons  for  them.  For  instance,  it  was  impossible  to 
anticipate,  in  every  case,  the  mental  effect  produced  upon  the  family. 
The  appetite-  of  some  were  undoubtedly  affected  by  the  knowledge 
that  their  food  was  being  studied  and  was  of  a  definite  cost  Neither 
could  those  making  the  study  know,  in  detail,  the  personal  tastes  and 
exactions  of  all  the  members  of  the  family,  and  it  appeared  that  they 
differed  widely  in  their  acceptance  of  certain  flavor-  and  method-  of 
serving.  It  was  also  impossible  to  control  the  amount  of  muscular 
exercise  taken,  and.  hence,  this  was  irregular  both  in  character  and 
amount  The  possible  effect  of  weather  upon  appetite  was  another 
uncertain  factor  which  must  be  recognized.  These  are  some  of  the 
element-  which  account  for  unexpected  variations  in  quantities  eaten. 
The  results  of  the  investigation  a-  a  whole  show  plainly  the  impossi- 
bility of  providing  a  universally  satisfactory  bill  of  fare,  as  long  as 
the  attitude  of  people  toward  their  food  is  so  largely  a  question  of 
personal  whim.  They  do  show,  however,  that  it  is  possible  to  pro- 
vide a  diet  of  a  definite  cost  which  may  vary  within  rather  wide  limits 
and  which  shall  at  the  same  time  supply  the  protein  and  energy  called 
for  by  the  commonly  accepted  dietary  standards. 


A  DIETARY  STUDY  AT  THE  BOSTON  SCHOOL  OF 
HOUSEKEEPING,  1901. 

By  Sub  lnnah  Use er,  8.  I>.. 
I iis/rin-inr,  l!i>s/<>,i  School  of  Housekeeping, 

\  \  I  ) 
I'.KKTIIA    M.   TSBRILL. 

INTRODUCTION. 

For  instruction  in  the  practical  application  of  dietary  studios,  a  class 
at  the  Boston  School  of  Housekeeping  was  required  to  plan  menus  for 
its  own  meals  for  one  Aveek,  the  cost  of  the  food  materials  not  to 
exceed  25  cents  per  woman  per  day,  and  the  diet  for  the  week  to  fur- 
nish on  the  average  the  daily  quantities  of  nutrients  and  energy  called 
for  by  the  commonly  accepted  standard  for  a  woman  performing  a 
moderate  amount  of  muscular  work,  i.  e.,  90  grams  of  protein  and 
•2A~>"  calories  of  energy.  A  summary  of  this  experiment  which  was 
cairied  on  under  the  direction  of  the  instructors  and  fellows  of  the 
Boston  School  of  Housekeeping  in  1901  has  been  already  published/' 
A  detailed  account  of  the  work  follows: 

After  the  menus  had  been  decided  upon  and  a  day  for  the  beginning 
of  the  study  was  fixed,  account  was  taken  of  all  the  food  materials  on 
hand  before  the  study  began.  Record  was  also  kept  of  all  those  pur- 
chased during  the  week.  From  the  sum  of  these  the  quantities  left 
on  hand  at  the  close  were  deducted  and  the  difference  taken  as  the 
amounts'  used  during  the  stud}\  None  of  the  foods  was  analyzed. 
The  nutritive  value  of  all  food  materials  was  assumed  from  the  aver- 
ages for  similar  articles  given  in  a  previous  publication  of  this  Office.6 
The  percentages  of  nutrients  assumed  for  the  food  materials  are  given 
in  Table  29  of  the  Appendix. 

This  study  continued  seven  days  during  the  latter  half  of  April,  1901, 
the  season  being  cold  and  very  backward.  The  family  or  group  in- 
cluded in  the  study  consisted  of  16  women  students.  They  were  not  all 
present  at  every  meal,  while  at  several  meals  there  were  guests.  As 
is  usual,  an  account  was  kept  of  the  number  of  persons  present  at  each 
meal,  and  from  such  data  were  calculated  the  equivalent  number  of 
meals  for  one  person  and  the  equivalent  number  of  days.  There  were 
297  meals  served,  which  was  equivalent  to  one  woman  for  ninety-nine 
days. 

«The  Cost  of  Food.     Mrs.  Ellen  H.  Richards,  Boston,  1901,  p.  111. 
h  V.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  28,  revised. 


28 

DAILY  MENUS. 
Experience  had  taught  what  dishes  would  be  tolerated  and  what 
would  be  refused  by  the  members  of  the  class,  and  those  preparing  the 
menus  governed  themselves  accordingly.  The  menus  selected  are 
given  below.  Doubtless  the  absence  of  some  common  dishes  is  due 
to  the  preparation  of  a  "black  list"  by  the  class  a  few  days  before 
the  study  began. 

SUNDAY. 

Breakfast. — Wheat  breakfast  food,"  baked  l>eans,  brown  bread,  coffee,  cocoa,  or 
milk. 

Lmiclieon. — Brown  and  white  bread  sandwiches,  sliced  oranges,  cake,  cocoa. 

Dinner. — Soup,  saltines,  roast  fowl  (stuffed),  hominy,  cranberries,  lettuce  salad 
with  French  dressing,  ice  cream,  cake. 

MONDAY. 

Breakfast. — One-half  shredded-wheat  biscuit,  boiled  egg,  graham  muffins,  apple 
sauce,  coffee,  cocoa,  or  milk. 

Luncheon. — Hashed  chicken  on  toast,  fried  hominy,  cookies,  stewed  apricots,  tea. 

Dinner. — Soup  with  rice,  rib-roll  roast,  Irish  potatoes  (mashed),  tomatoes,  lemon 
jelly,  with  bananas  and  nuts. 

TUESDAY. 

Breakfast. — One-half  orange,  wheat  breakfast  food,  creamed  codfish,  corn-meal 
muffins,  coffee,  cocoa,  or  milk. 

Luncheon. — Vegetable  soup,  omelet,  brown  betty,  cream. 

Dinner. — Split-pea  soup,  veal  roast,  Irish  pototoes,  creamed  onions,  lettuce  salad, 
saltines,  cottage  pudding,  chocolate  sauce. 

WEDNESDAY. 

Breakfast. — Wheat  breakfast  food,  cream  toast,  bacon,  baked  apples,  coffee,  cocoa, 
or  milk. 
Luncheon. — Irish  stewr  with  dumplings,  fruit  salad,  cookies,  cocoa. 
Dinner. — Chicken  soup,  roast  leg  of  mutton,  potatoes,  beets,  Norwegian  dessert. 

THURSDAY. 

Breakfast. — One-half  orange,  wheat  breakfast  food,  hash,  dry  toast,  coffee,  cocoa, 
or  milk. 

Luncheon. — Creamed  potatoes,  sausage,  raised  rolls,  nut  cake,  prunelles,  tea. 

Dinner. — Soup,  chicken  and  veal  pie,  peas,  orange  salad,  saltines,  cracker  pudding, 
cream. 

FRIDAY. 

Breakfast. — One-half  orange,  oatmeal,  creamed  dried  beef,  corn  cake,  coffee,  cocoa, 
or  milk. 

Luncheon. — Fish  chowder,  rice  and  mutton  croquettes  with  tomato  sauce,  salted 
peanuts,  dates. 

Dinner. — Tomato  soup,  baked  haddock,  hollandaise  sauce,  mashed  potatoes,  lima 
beans,  lettuce  salad,  saltines,  suet  pudding,  lemon  sauce. 

SATURDAY. 

Breakfast. — One-half  orange,  wheat  breakfast  food,  fish  hash,  date  muffins,  coffee, 
cocoa,  or  milk. 

Luncheon. — "English  monkey  "  (a  sort  of  cheese  souffle)  on  toast,  vegetable  salad, 
baking-powder  biscuit,  chocolate. 

Dinner. — Bean  soup,  Hamburg  steak,  baked  potatoes,  carrots  and  peas,  lettuce 
salad,  saltines,  chocolate  pudding  with  hard  sauce. 


o  Several  kinds  were  used  during  the  study  to  give  variety. 


W 


DETAILS  OF  THE  DIETARY  STUDY  (No.  5a). 

The  details  of  the  dietary  study  are  given  in  the  following  table 
Table  <>.  -  Weights  and  cost  of  food  <ni<l  nutrients  in  dietary  study  No.  6a. 


Pood  consumed  during  the  whole  studj  (7  days). 


Kinds  unci  amounts. 


AMM\I      POOD. 

Beef:  Rib  roll,  7  pounds,  88  cents  (10);  shank,  9 
pounds.    1")  cents   (17);  dried.  1.18  pounds,  34 

cents  (  I  >:  suet,  0. 1 1  pound,  2  cents  (35) ;  pela 
tin,  0.13 pound,  in  cents  it-,).  Veal,  loin,  4.68 
pounds,  60  cents  (41).  Lamb,  leg,  9.06  pounds, 
81.18  (64) 

Poultry:  Powl,  1 1.13  pounds,  $1.84  (75) 

Pork:  Salt  pork, 0.45  pound,  6  cents (65);  bacon, 
1  pound,  l.")  cents  (55);  ham  steak,  3.38 pounds, 
87  cents  1  70);  sausage,  2  pounds,  24  cents  (66); 
lard,  0.42  pound,  I  cents  (62) 

Fish:  Cod,  fresh,  4.25 pounds,  26  cents  (79);  cod. 
salt.  0.9  pound.  11  cents  (80);  haddock.  8 
pounds,  is  cents  i  si) 

Eggs,  7.5  pounds,  85  cents  i  105) 

Butter,  12.28 pounds $3.07  (106) 

Milk,  84.7  pounds,  $2.31  (114) 

Cream.  3.78  pounds,  11  cents  (113) 

Cheese,  0.33  pound,  5  cents  (108) 


Total  animal  food 13.83 


Cost. 


Dollar 8 


:;.  57 
1.84 


.85 

.  85 

3.07 

2.31 

.44 

.05 


VEGETABLE   Food. 

Cereals:  oatmeal.  0.56  pound.  3  cents  (130); 
wheat  breakfast  food,  0.56  pound,  7  cents 
(136):  wheat  breakfast  food,  0.56  pound,  7 
cents  (IS,  |;  wheat  breakfast  food.  0.56  pound, 
7  cents  ( 138);  wheat  breakfast  food,  0.56  pound, 
7  cents  (139);  shredded  wheat.  0.34  pound,  5 
cents  (143):  wheat  breakfast  food,  0.56  pound, 
7  cents  (141);  hominy,  1  pound.  3  cents  (126); 
rice,  0.5  pound,  5  cents  (133);  flour,  bread, 
27.28  pounds,  67  cents  (122);  flour,  pastry,  4.66 
pounds,  11  cents  (126);  corn  meal,  3.69  pounds, 
7  cents  (119);  graham  meal,  0.75  pound,  2 
cents  (124);  Boston  crackers,  0.91  pound,  7 
cents  (154);  saltines,  1.94  pounds,  29  cents 
(161) 

Sugars,  starches,  and  oils:  Sugar,  granulated, 
15.59  pounds.  87  cents  (163):  sugar,  powdered, 
0.31  pound,  5  cents  (163);  sugar,  lump,  2.63 
pounds,  18  cents  (163);  molasses,  2.75  pounds, 
9  cents  (165);  chocolate,  0.38  pound.  14  cents 
(167);  cocoa,  0.31  pound,  18  cents  (168);  olive 
oil,  0.75  pound,  31  cents  (171) 

Vegetables:  Beans,  lima  (dry),  0.83  pound, 
6  cents  (176);  beans,  pea,  0.7  pound,  6  cents 
(177);  beets, 3.6 pounds,  12 cents  (180);  carrots, 
2.27  pounds,  7  cents  (182);  lettuce.  7  pounds, 
SI. 25  (1.87);  onions,  2.53  pounds,  7  cents  (189); 
peas,  canned,  6  pounds.  15  cents  (192);  peas, 
split,  0.56  pound,  5  cents  (195);  potatoes,  27.21 
pounds,  55  cents  (196);  tomatoes,  canned,  4 
pounds,  17  cents  (209):  turnips,  0.55  pound,  1 
cent  (212) 

Fruits,  nuts,  etc.:  Apples,  9.13  pounds,  27  cents 
(214);  apricots,  0.75  pound,  11  cents  (216);  ba- 
nanas, 1.2  pounds,  i',  cents  (218);  cranberries. 
1.5  pounds,  9  cents  (227);  currants,  dried,  0.16 
pound,  4  cents  (229):  dates.  2.28  pounds.  11 
cents  (230):  lemons,  3  pounds.  25  cents  (236): 
oranges.  6.75  pounds.  65  cents  (238);  prunelles, 
0.5  pound.  7  cents  (246);  raisins,  0.31  pound,  3 
cents  (248);  peanuts  (meats),  1.69  pounds.  11 
cents  (255):  walnuts  (meats),  0.56  pound,  25 
cents  (257 ) 


Total  vegetable  food. 


Cost,  nutrients, and  fuel  value  of  food  per 
Woman  per  day. 


cost.     Protein.     Pal 


(  V  ills. 


:;.  6 
1.9 


.9 
3.1 
2.3 

.4 


1.74 


2.07 


8.49 


Total  food 22.32 


Beverages,  condiments,  etc.  (cost). 


.84 


Grams. 


14.0 


2.1 


8.6 


22. 


.8 


112 


Carbo 


hydrates,    value 


Fuel 


i  tiloriea. 


265 

107 


111 


24 

43 

427 

270 

31 

13 


,321 


23 


33 


94 


150 


32 


15 


297 


317 


4i5 


161 


141 


1,455 
2,  776 


30 

In  planning  this  dietary  the  estimates  were  made  for  a  family  of 
^i.\  and  were  multiplied  to  suit  the  existing  case.  The  final  results 
given  in  the  table  above  agreed  very  well  with  the  estimates.  The 
meals  provided  were  quite  satisfactory.  Only  two  of  the  persons 
found  any  of  them  wholly  unsatisfactory,  and  all  declared  that  they 
"bought  no  more  candy  than  usual;"  that  is,  they  did  not  have  any 
special  desire  to  supplement  their  diet  with  extra  sweets.  This  was 
very  gratifying  in  view  of  the  difference  in  favor  of  the  cost  of  this 
diet  as  compared  with  that  of  their  usual  fare. 

CONCLUSIONS. 

Judging  by  this  study  it  seems  fair  to  say  that  a  reasonably  satisfac- 
tory dietary  of  moderate  cost,  which  will  supply  the  necessary  nutri- 
ents and  energy,  can  be  provided  when  sufficient  care  is  given  to 
planning  a  menu  and  selecting  the  food.  It  is  a  matter  of  common 
experience  that  it  is  easier  to  provide  a  diet  for  a  given  sum  when  the 
family  is  rather  large,  since  it  is  possible  to  buy  advantageously  when 
large  quantities  are  purchased  and  the  amount  of  refuse  and  kitchen 
and  table  waste  is  believed  to  be  proportionally  smaller.  Further 
studies  are,  of  course,  needed  before  general  deductions  can  be  drawn, 
but  in  view  of  the  facts  brought  out  by  the  present  study  in  connec- 
tion with  the  results  of  general  experience  and  previous  investigations 
it  seems  fair  to  say  that  the  cost  of  the  daily  fare  may  be  often  dimin- 
ished by  intelligent  planning  of  the  menu  in  such  a  way  that  a  reason- 
able proportion  of  moderate-priced  foods  is  used  and  other  justifiable 
economies  are  practiced  without  making  the  diet  so  plain  that  it  is 
unattractive. 

The  latter  fact  has  been  illustrated  on  a  preceding  page  of  this 
bulletin  (see  page  '24:)  in  a  comparison  of  the  ordinary  diet  of  the 
school  with  a  diet  quite  as  satisfactory  and  potentially  equal  in  nutri- 
tive value,  but  costing  over  20  per  cent  less.  The  present  dietary  was 
almost  identical  in  cost  and  nutritive  value  with  the  more  economical 
of  the  two  just  referred  to. 


DIETARY  STUDY  AT  THE  BIBLE  NORMAL  COLLEGE,  L902. 

By    r>i:i:in\   M.   Tkkkii.i.. 
Professor  of  lhnu,  Ekxmomics,  Hartford  School  of  Religious  Pedagogy. 

INTRODUCTION. 

In  February,  L902,  the  students  of  the  Bible  Normal  College,  situ- 
ated then  in  Springfield,  Mass.  (now  in  Hartford.  Conn.,  and  affiliated 
with  the  Hartford  Theological  Seminary  and  designated  School  of 
Religious  Pedagogy),  voted  to  save  a  sum  of  money,  which  they  desired 
to  raise  for  a  special  object,  by  reducing  the  cost  of  their  table  board. 
They  had  been  paying  $3  per  week  for  table  board  at  the  time,  or  very 
nearly  43  cents  per  person  per  day,  which  of  course  included  the  cost 
of  fuel,  preparation,  and  service,  estimated  to  be  10.6  cents  per  person 
per  day.  Learning  that  it  has  been  found  possible  to  provide  a  balanced 
and  nourishing  diet  for  10  cents  per  man  per  day  for  the  raw  food, 
they  entered  eagerly  into  an  experiment  with  a  diet  to  cost  that  amount 
for  food  materials  only,  the  cost  of  preparation,  etc.,  to  remain  the 
same  as  before,  making  the  total  cost  of  the  daily  food  as  served  20.6 
cents  per  person,  or  22.4  cents  less  than  their  ordinary  diet.  There 
were  30  students  interested  in  this  project,  and  it  was  planned  to  con- 
tinue the  investigation  three  days,  as  this  would  suffice  to  save  the  **2o 
desired. 

It  was  believed  that  the  results  of  a  dietary  study  of  the  family 
during  this  period  would  be  of  some  value,  as  showing  some  of  the 
possibilities  of  a  practical  application  of  the  results  of  nutrition  inves- 
tigations. The  meals  provided  were  enjoyed,  and  at  the  end  of  three 
days,  although  the  desired  sum  had  been  saved  and  there  was  no  longer 
this  incentive,  all  the  persons  concerned  were  sufficiently  interested  in 
the  trial  to  ask  to  have  it  continued  three  days  longer  when  they 
learned  that  the  results  for  such  a  period  would  be  of  considerable 
more  value  from  a  scientific  standpoint  than  those  of  a  study  carried 
on  for  three  days  only.  The  details  of  the  investigation  are  given 
herewith. 

METHODS. 

The  method  of  conducting  the  investigation  was  essentially  the  same 
as  that  usually  followed.  After  a  study  of  the  available  food  supply 
and  the  cost  of  food  in  the  local  market,  menus  were  prepared  which 
it  was  believed  would  be  fairly  satisfactory  and  which  would  fulfill 

31 


32 

the  requirements  as  regards  cost  and  nutritive  value.  The  amounts 
of  the  various  materials  which  it  was  calculated  would  be  required 
during  the  period  were  then  set  aside  to  be  used  as  needed,  the  plan 
being  to  provide  generously  of  the  chief  and  less  expensive  dishes, 
with  enough  of  the  more  expensive  foods  to  give  the  needed  variety. 
Whatever  material  was  left  at  the  close  of  the  study  was  subtracted 
from  the  amount  provided  and  the  difference  was  assumed  to  represent 
the  amount  used.  Generally  speaking,  the  estimated  amounts  proved 
amply  sufficient,  but  it  was  found  necessary  during  the  study  to  pur- 
chase some  articles  in  addition  to  those  planned  for,  and  all  such  foods 
were  also  included  in  estimating  the  total  amounts  eaten. 

None  of  the  foods  was  analyzed.  The  composition  of  all  but  two 
of  the  different  articles  was  assumed  from  average  values  for  similar 
food  materials."  The  composition  of  the  chocolate  candy  (fudge)  was 
calculated  from  that  of  the  materials  used  in  making  it,  and  the  compo- 
sition of  apple  jelly  was  taken  from  a  compilation  not  yet  published. 
The  assumed  values  for  the  composition  of  the  materials  eaten  in  this 
study  are  included  in  Table  29  of  the  Appendix. 

DAILY  MENUS. 

The  menus  for  the  different  days  covered  by  the  study  were  as 
follows: 

SATURDAY,   FEBRUARY    8. 

Breakfast. — Oatmeal  and  top  of  milk,  fish  cakes,  toast  (with  a  little  butter) ,  prunes, 
milk  and  cereal  coffee. 

Dinner. — Beef  soup,  croutons,  beans  (baked  with  pork),  brown  bread,  apricot 
shortcake. 

Supper. — Sandwiches  (cheese  and  jelly),  white  and  graham  bread  (no  butter), 
sliced  bananas,  milk. 

SUNDAY,  FEBRUARY    9. 

Breakfast. — Corn-meal  mush  and  top  of  milk,  baked  beans,  buns,  milk  and  cereal 
coffee. 

Dinner. — Split-pea  soup  and  crackers  (crisped),  potted  beef,  brown  sauce,  baked 
potatoes,  bread,  rice  with  milk  and  sugar. 

Supper. — Brown-bread  sandwiches  (with  a  little  butter),  white-bread  sandwiches 
with  date  and  peanut  filling  without  butter,  cocoa,  popcorn  salted. 

MONDAY,  FEBRUARY    10. 

Breakfast. — Oatmeal  with  top  of  milk,  cream  toast,  cereal  coffee. 
Dinner. — Baked-bean  soup,  crisp  crackers,  Hamburg  steak  balls,  brown  sauce, 
hominy,  turnip,  peanuts  and  dates. 
Supper. — Potato  and  beet  salad,  gingerbread,  cheese,  bread,  milk. 

TUESDAY,  FEBRUARY    11. 

Breakfast. — Wheat  breakfast  food  and  dates,  creamed  codfish,  muffins  (with  little 
butter),  milk  and  cereal  coffee. 

Dinner. — Beef  stew  with  biscuits,  bread  pudding,  bread. 

Supper. — Scalloped  meat  and  potato,  bread  (with  butter),  prunes,  chocolate  candy 
"fudge." 

«U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  28,  revised. 


.1  ■> 
WEDXESD  kY,    I  EBR1    \kn     I-. 

B    akfast. — Oatmeal  with  top  of  milk,  hash,  corn  rake,  milk  and  cereal  coffee. 

/>;,,  \    getable  soup,  croutons,  baked  stuffed  beefs  ln-art,  brown  Bauce, 

cornstarch  Main-  mange,  caramel  Bauce. 

Supper. — Potato  and  celery  Balad,  white  and  graham  bread,  fried  corn-meal  mush, 
sirup. 

rHUBSDAY,    FEBRUARY    L3. 

Breakfast. — Corn-meal  mush  with  t<>p  of  milk,  hashed  meat  on  toast,  milk  and 

c.-rcal  cofl 

Dinner. — Salt  salmon,  drawn  butter  sauce,  baked  potatoes,  parsnips,  bread,  evapo- 
rated apple  Bhortcake. 

Supper. — Col<l  sliced  beefs  ln-art.  creamed  potatoes,  cocoa,  bread  (white  ami 
graham  ►,  ginger  snaps. 

DETAILS  OF  THE  DIETARY  STUDY  (No.  6a). 

The  family  in  this  experiment  consisted  of  3<  I  students — 26  women 
and  4  men — ranging  in  age  from  25  to45  year-.  ( Jonsidering  the  4  men 
as  equivalent  to  5  women  as  regards  food  consumption,  the  family  for 
six  days  was  equivalent  to  L86  women  for  one  day. 

The  amount-,  cost,  and  nutrient-  of  the  food  eaten  are  given  in  the 
table  following.  The  numbers  in  parentheses  following  each  food 
material  in  the  table  refers  to  the  composition  given  at  the  same  num- 
ber in  Table  29  in  the  Appendix. 

Table  7. —  Weights  and  cost  of  food  and  nutrients  in  dietary  study  No.  6a. 


ood  consumed  during  the  entire  study   6  days).  Co6t>  nutrients.  anJ^uayvalue  1>er  UOIna:i 


Kinds  ami  amounts. 


Co*.       Corf.     Protein.      Fa,.     «^*T      »J* 


ANIMAL  FOOD. 

Beef:  Hearts.    11    pounds,    38  cents    7  :  round. 

10.5  poum  rump,  10  pounds,  80  cents 

:     shank,    fore.    3    pound-    (20);    brisket 

"  25  pounds.  50  cents  (la) 

Pork:  Bacon.  2  pounds.  30cents(57);  salt  port, 
2  pounds,   18  cents   (64);    lard.   1    pound.   12 

cents  (62) 

Fi<h:  Cod, salt, 4  pounds,  42  cents  (81);  salmon, 

5  pounds,  40  cents   97   

pound,  33 1  

Butter,  9  pounds,  $2.21  

-     2  pounds,  -       -  

Milk.  210 pounds,  $2.70  (114) 

Total  animal  food 

VEGETABLE  POOD. 

Cereals:  Corn  meal.  10  pounds.  29  cents 
pop  corn.  1  pound.  5  cents  (132);  hominy. 
1.44  pounds,  5  cents  126);  oatmeal, 4.5 pounds, 
15  >■•  ;  ice,  4  pounds.  2s  cents 
graham  rlour.  10  pounds,  25 cents  124);  white 
flour,  tih  pounds,  $1.55  (122  :  crackers,  Bos- 
ton, 0.75  pound,  4  cents    L54)  

Sugars,   starches,   etc.:   Sugar,   granulated,    20 
pound-,  -l    (163);   molasses,  2.33  pounds 
cents                  rnstarch,  0.33  pound,  2  cents 
(172);  cocoa.  1   pound.  17  i                           hoco- 
late.  0.12  pound,  5  cents    167   

25580— No.  129—03 3 


:.  ; 


Grant  - 


229 


350 


•• 


229 


34 
Tabli  7.      Weights  and  cost  of  food  and  nutrients  in  dietary  study  No.  6a — Continued. 


F 1  consumed  during  the  entire  study  (6 days). 


Kinds  and  amounts. 


Cost. 


vegetable  food— continued. 


Dollars, 


Vegetables:  Beans,  lima,  2  pound-.  18  cents 
beans,  pea,  2. 1 1  pounds,  in  cents  it;  ; 
beets,  1.25  pounds,  I  cents  (180  ;  cabba 
pounds,  10  cent-  (181);  carrot-.  1.25  pounds,  2 
•  •cuts  (182),  celery.  2.06 pounds,  lo  cents 
parsnips,  1.69  pounds.  i:>  cents  i  19]  ;  peas, 
Bplit,  1.69pounds,  13  cent-  (195);  potatoes,  80 
pounds,    81.47    (196);    turnips,  5.5  pounds,  7 

cents  (212)  

Fruits,  nuts,  etc.:  Apricots,  dried,  1.5  pound-.  17 
cent-  (217);  banana-.  7  pounds, 30  cents (218  ; 
date-.  •_'  pounds.  12  cents  (230);  prune-.  2 
pound-,  is  cents  (247);  raisins,  0.25  pound,  2 
cent-  (248);  peanuts,  2 pounds,  25  cents  255); 
crab-apple  jelly,  012  pound,  3  cent-  (225) 1.07 

Total  vegetable  food 


Cost,  nutrient-,  and  fuel  value  per  woman 
per  day. 


Cost 


Protein.      Fat. 


Carbohy-      Fuel 
drates.      value. 


Cents. 


Total  food 


1.8 


Grams. 


6  1 


Grams.     Grams. 


Calories. 


l  n 


201 


13  74 


7.69 

1.2 

36 

s 

286 

1,360 

17.42 

9.  4 

75 

78 

312 

2. 243 

The  cost  of  the  diet,  ^A  cents  per  woman  per  day.  was  just  within 
the  limit  set.  but  the  quantities  of  nutrients  and  energy  (75  grams  of 
protein  and  '2.24:3  calories)  were  somewhat  smaller  than  was  intended. 
In  planning  the  menu  for  the  first  three  days,  which  was  done  before 
the  experiment  began,  special  effort  was  made  to  provide  a  diet  which 
would  furnish  for  persons  occupied  as  these  were  sufficient  nutrients 
and  energy,  according  to  the  commonly  accepted  American  dietary 
standard,  namely.  90  grams  of  protein  and  2,450  calories  of  energy 
per  day  for  a  woman  at  light  to  moderate  work.  In  arranging  the 
menus  for  the  last  three  days,  which  were  not  in  the  original  plan. 
time  was  lacking  to  make  as  careful  estimates  of  the  quantities  of  nutri- 
ents and  energy  in  the  diet  provided,  and  in  consequence  the  actual 
nutritive  value  of  the  food  consumed  during  the  latter  part  of  the 
study,  especially  as  regards  carbohydrates  and  energy,  was  somewhat 
smaller  than  during  the  first  half;  so  that  the  average  per  woman  per 
day  for  the  whole  six  days  was  slightly  lower  than  it  was  desired  to 
have  it.  and  lower  than  it  need  have  been  if  the  decision  to  carry  on 
the  experiment  for  six  days  had  been  made  in  time  to  calculate  the 
entire  ration  more  carefully. 

The  low  cost  of  the  diet  in  this  experiment  was  made  possible  by  the 
selection  of  simple  and  inexpensive  food  materials  and  by  reducing  the 
quantities  of  some  foods  commonly  used  rather  abundantly,  as  meat 
and  butter.  The  plan  was,  as  already  explained,  to  provide  generously 
of  the  less  expensive  but  nutritious  materials,  and  to  include  only  enough 
of  the  more  expensive,  but  not  more  nutritious  articles,  to  give  vari- 
ety. Most  of  the  students  felt  quite  satisfied  with  the  food.  The 
curtailing  of  the  amount  of  butter  served  at  the  table  was  considered 
the  greatest  deprivation:  a  small  pat.  about  half  the  customary  size, 


35 

being  served  t<>  each  where  butter  is  indicated  with  bread  on  the  menu. 
Two  students,  who  preferred  a*  hearty  breakfast  with  steak  or  chops, 

tVlt  the  loss  of  meat  especially.  On  the  other  hand,  three  who  were 
accustomed  t<>  a  luncheon  of  cracker-  during  the  forenoon  omitted  it 
voluntarily,  reporting  that  thi>  was  done  simply  because  they  felt  do 
need  of  supplementing  the  breakfast  provided.    With  these  exceptions, 

it  was  the  opinion  of  the  family  that,  generally  speaking,  they  would 
not  have  noticed  any  marked  change  from  their  usual  fare. 

The  importance  from  the  standpoint  of  economy  of  selecting  foods 
which  are  nourishing  rather  than  those  having  a  low  food  value  but 
which  please  the  palate  and  add  to  the  attractiveness  of  the  diet,  is 
illustrated  by  a  dietary  study  made  of  a  family  in  New  Jersey0  in 
which  it  Was  found  that  $2.16  was  expended  in  three  weeks  for 
oranges  and  $3  for  celery,  making  a  total  of  $5.16  for  these  two  arti- 
cles, which  together  furnished  only  150  grams  of  protein  and  t'..44."» 
calories  of  energy.  During  the  same  period  >C>.lo'  was  also  expended 
for  cereal  foods  and  sugars,  which  supplied  3,375  grams  of  protein  and 
184,185  calories  of  energy,  or  about  twenty-five  times  the  amount  fur- 
nished by  the  oranges  and  celery.  Of  course,  the  sum  expended  for 
these  articles  was  not  excessive  and  they  undoubtedly  helped  to  make 
the  diet  palatable  and  pleasing,  a  by  no  means  unimportant  considera- 
tion, but  it  is  evident  that  they  were  not  economical  sources  of  nutri- 
tive material. 

In  the  present  investigation  it  was  found  to  be  well  worth  while  to 
use  speeial  care  in  arranging  the  dishes  for  serving,  that  they  might 
Ik1  as  appetizing  in  appearance  as  possible,  and  for  the  same  reason  the 
Sunday  evening  tea  was  served  from  a  small  table  by  an  open  tire. 
Much  eare  was  also  observed  in  avoiding  waste  both  by  careful  prepa- 
ration and  by  the  use  of  all  "left  overs." 

The  low  cost  of  the  diet  was  doubtless  due  in  part  to  the  fact  that  it 
was  made  up  entirely  of  home-cooked  food,  as  it  has  been  shown  by 
experiments  that  food  thus  prepared  under  favorable  conditions  is 
cheaper  than  that  purchased  ready  cooked.  For  instance,  in  some 
studies  made  at  the  Boston  School  of  Housekeeping,*  it  was  found  that 
the  average  cost  of  a  pound  of  homemade  bread,  including  materials 
and  fuel  for  baking,  was  S.~'2  cents,  or.  considering  only  the  cost  of 
materials,  iJ.'.*4  cents.  A  pound  of  baker's  bread  cost  at  this  time  5.55 
cent-.  If  the  labor  is  included,  which  was  valued  at  8.5  cent-  per 
hour  on  the  assumption  that  a  cook  would  receive  $4  per  week,  the 
cost  of  homemade  bread  was  calculated  to  be  5.87  cent-  per  pound. 
However,  in  most  cases  it  would  hardly  be  fair  to  include  tins  factor. 

"  r.  s.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  35. 
&  Massachusetts  Labor  Bui.,  1001.  No.  19,  \>.  <i7. 


36 

as  a  cook  would  be  paid  the  same  wages  whether  the  bread  was  baked 
at  home  or  not.  Furthermore,  the  cost  of  fuel  may  be  lessened  pro- 
vided the  bread  is  baked  when  a  fire  is  required  for  some  other  house- 
hold purpose. 

Studies  at  the  same  institution  with  poultry  also  showed  that  the 
home-cooked  article  was  cheaper  than  that  purchased  ready  cooked. 

GENERAL    DEDUCTIONS. 

The  experiment  at  the  Bible  Normal  College  progressed  in  a  very 

satisfactory  manner  throughout.  The  fact  that  it  was  possible  to  live 
at  all  comfortably  at  so  low  a  figure  was  wholly  novel  to  many  of.  the 
students,  and  there  was  considerable  interest  and  curiosity  manifested 
at  each  meal.  This  fact  doubtless  helped  to  make  the  simple  fare  seem 
more  appetizing  than  it  might  have  been  if  continued  week  after  week. 
All  were  convinced  that  the  actual  cost  of  many  of  the  staple  articles 
of  diet  may  be  made  much  less  than  they  had  supposed.  Their  attitude 
toward  the  experiment  was  such  as  to  make  it  of  especial  value,  as 
the}'  were  for  the  most  part  quite  unprejudiced  and  frank  in  criticising 
the  results. 

The  economy  of  the  diet  may  be  illustrated  by  comparing  the  results 
with  those  obtained  in  the  study  of  a  medium-cost  dietary  at  the  Boston 
School  of  Housekeeping.  (See  page  24.)  While  the  diet  in  this  case. 
though  very  simple,  was  fully  equal  in  nutritive  value  to  that  at  the 
School  of  Housekeeping,  furnishing  slightly  less  protein  but  slightly 
more  energy,  the  cost  in  Springfield,  where  the  foods  were  bought  at 
retail,  was  only  about  three-fifths  of  that  in  Boston,  where  many  of 
the  articles  were  obtained  at  wholesale  prices.  This  affords  an  excel- 
lent illustration  of  what  can  be  done  when  it  seems  desirable  to  make 
the  cost  of  the  daily  fare  as  low  as  is  consistent  with  a  reasonably 
palatable  diet. 


DIETARY  STUDIES  IN  PHILADELPHIA  AND  CHICAGO, 

1892  93. 

By  Ellen  1 1.  Ru  0  irdSj 
Instructor  /,,  Sanitary  Chemistry  Massachusetts  TnstiiuU  of  Technology, 

AND 
A.MEL]  \    SlIAIM.EK.il. 

Dutton  Fellow  College  Settlement  Association. 

INTRODUCTION. 

During  the  your  1892-93  observations  were  made,  at  the  instance  of 
the  College  Settlement  Association,  of  the  food  consumption  and 
dietary  customs  of  families  with  small  incomes  living  in  those  sections 
of  Philadelphia  and  Chicago  in  which  the  work  of  the  Settlements  was 
carried  on.  The  primary  purpose  of  these  investigations  was  to 
obtain  reliable  information  regarding  the  diet  of  the  people  of  those 
regions,  which  could  he  used  in  the  efforts  to  help  them  to  improve 
their  material  condition.  While  the  dietary  statistics  gathered  then 
are  somewhat  less  complete  and  perhaps  less  accurate  than  those  of 
similar  investigations  carried  on  at  the  present  time,  they  nevertheless 
give  important  facts  concerning  the  dietary  customs  of  families  of 
small  incomes,  and  form  a  valuable  contribution  to  our  knowledge 
concerning  the  food  consumption  of  people  under  different  circum- 
stances in  life. 

In  a  report"  made  by  one  of  us  (A.  S.)  upon  the  completion  of  the 
investigations  the  nutritive  values  of  the  dietaries  thus  collected  were 
given  as  estimated  according  to  such  data  as  were  then  available 
regarding  the  composition  and  fuel  value  of  food  materials,  the  rela- 
tive food  consumption  of  persons  of  different  age.  sex.  and  occupa- 
tion, etc.;  only  four  studies,  however,  were  given  in  detail.  Four  of 
the  studies  were  briefly  reported  in  a  discussion  of  dietaries  for  wage- 
earners  and  their  families,  contributed  by  one  of  us  (E.  H.  K.)  to  a 
publication  of  the  New  Jersey  State  Board  of  Health.6  The  remainder 
have  never  hitherto  been  published.  In  the  present  report  are  given 
the  details  of  all  the  dietary  studies  completed  at  that  time  except  a 


"Partial  report  of  Dutton  Fellow  College  Settlement  Association,  1892-93. 
''New  Jersey  state  Board  of  Health  Rpt.,  17  (1893),  p.  425.     See  also  The  Cost  of 
Food.  New  York,  1901,  p.  119. 

37 


38 

few  in  which  the  statistics  were  in  some  respects  inadequate.  In  every 
case  the  nutrients  and  energy  of  the  dietaries  have  been  estimated 
according  to  the  large  amount  of  analytical  and  other  data  accumulated 
since  the  studies  were  made.  It  is  believed  that  the  final  results,  as 
here  given;  are  more  satisfactory  than  the  earlier  estimates,  from  which 
they  differ  somewhat. 

Since  these  investigations  were  carried  out  numerous  others  of  a 
similar  nature  have  been  made  and  reported.  Previous  bulletins  of 
this  Office  have  given  accounts  of  dietary  studies  made  with  families 
living  in  the  thickly  congested  districts  of  New  York.'  Pittsburg,*  and 
Chicago;  studies  of  the  diet  of  nee-roes  living  in  straitened  circum- 
stances in  Virginia  and  Alabama."'  and  of  Spanish -American  families 
of  very  limited  means  living  in  New  Mexico/  Studies  of  the  diet  of 
poor  families  were  also  made  in  Hartford,  under  the  auspices  of  the 
School  of  Sociology/  A  number  of  foreign  investigations  have  Keen 
conducted  with  families  of  small  incomes  or  living  under  conditions 
common  to  such  families.  The  recent  important  work  of  this  charac- 
ter by  Paton  and  his  associates^  in  Edinburgh,  and  that  by  B.  S. 
Eowntree7'  in  York.  England,  are  all  the  more  interesting  in  this  con- 
nection because  the  studies  were  made  by  the  methods  followed  at  the 
present  time  in  the  United  States.  All  these  investigations,  like  that 
reported  in  this  bulletin,  were  actuated  by  a  desire  to  ascertain  the 
conditions  under  which  such  families  live,  in  order  to  find  ways  to 
help  them  to  make  a  wiser  use  of  their  resources  in  securing  adequate 
nourishment.  As  a  whole,  the  results  obtained  have,  at  least  in  part, 
justified  the  hopes  of  the  investigators,  and  the  experience  gained  has 
proved  of  very  great  value  to  many  housekeepers. 

METHOD  OF  INQUIRY. 

In  both  Philadelphia  and  Chicago  the  families  among  whom  the 
studies  were  made  were  selected  at  random  from  the  neighborhood  of 
the  college  settlements,  but  they  were  believed  to  be  typical  of  the 
region  in  which  the  settlement  work  was  being  carried  on.  The 
attempt  was  made  to  include  in  both  places  as  many  different  nation- 
alities as  possible,  in  order  that  the  results  of  the  studies  might  have 
a  wider  practical  application  and  be  more  useful. 

The  data  sought  in  these  studies  included  the  nationality,  age.  sex, 

"U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bills.  4'i  ami  116. 
H\  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  52. 
cJJ.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  55. 
tfU.  S.  Dept.  Agr..  Office  of  Experiment  Stations  Bui.  71. 

1".  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Buls.  4i>  and  54. 
/Storrs's  Experiment  Station  Report,  1896. 
f/The  Diet  of  Laboring  Classes  in  Edinburgh. 
/'Poverty:   A  Study  of  Town  Life.  p.  222. 


39 
ami  weight  of  the  different  members  of  the  family;  the  Dumber  of 

meals  taken  by  each:  t lie  kinds,  amounts,  and  cost  of  food  consumed 
during  a  given  period,  and.  so  far  as  possible,  t  he  financial  and  hygienic 

conditions  at  the  time  of  the  study.  Methods  had  to  be  devised  for 
the  collection  of  such  data.  In  some  cases  it  was  possible  for  the 
investigator  to  enter  the  home-  and  gather  the  statistics  personally, 
while  in  others  dependence  had  to  be  placed  on  the  statistics  furnished 
by  the  families  themselves.  To  facilitate  the  work  during  the  prosecu- 
tion of  the  studies  in  Philadelphia,  questions  of  a  general  nature  were 
formulated  which  it  was  hoped  would  elicit  the  desired  information. 
These  were  printed  in  the  form  of  a  small  account  hook,  the  first  part 
of  the  hook  being  devoted  to  the  questions  concerning  the  family 
itself,  while  the  remainder  was  arranged  SO  that  the  quantity  and  cost 
of  each  food  material  purchased  each  day  could  he  entered  on  the  line 
on  which  the  name  of  the  material  was  printed.  These  hooks  proved 
useful  and  were  also  employed  in  the  Chicago  studies,  and  served  to 
lessen  tin1  work  when  the  investigator  made  the  entries  and  to  simplify 
the  matter  so  that  there  would  he  as  little  chance  for  error  a-  possible 
when  the  statistics  were  recorded  by  the  housekeeper. 

The  information  gathered  in  both  series  of  studies  was.  on  the  whole, 
fairly  satisfactory,  though  in  several  cases  where  records  were4  kept 
entirely  by  the  family,  some  of  the  statistics  recorded  were  manifestly 
incorrect.  To  discover  errors  the  accounts  were  carefully  examined 
as  soon  as  a  study  was  finished,  and  questions  were  asked  concerning 
doubtful  entries.  In  this  way  explanations  and  corrections  were 
obtained  while  the  matter  was  still  fresh  in  mind,  and  greater  accuracy 
was  secured. 

The  calculations  of  the  results  of  the  studies  as  given  in  the  present 
bulletin  were  made  by  the  same  methods  as  have  been  noted  in  pre- 
vious bulletins  reporting  studies  carried  on  under  the  auspices  of  the 
Office  of  Experiment  Stations."  None  of  the  foods  used  was  analyzed. 
The  composition  of  nearly  all  of  them  was  assumed  to  be  that  given 
for  similar  materials  in  a  former  publication  of  this  Office.6  The  com- 
position of  a  few  cooked  foqds  was  computed  from  the  composition  of 
the  materials  used  in  preparing  them  and  the  proportions  of  each 
material  taken  according  to  a  recipe  believed  to  be  representative. 
The  percentages  of  nutrients  assumed  for  any  food  material  used  in 
these  studies  may  be  found  in  Table  29  of  the  Appendix.  The  refer- 
ence numbers  in  the  first  column  of  that  table  correspond  to  those 
given  in  parentheses  following  the  weight  and  cost  of  the  food  materials 
in  the  detail  tables  of  the  studies. 

The  studies  as  given  below  have  been  grouped  according  to  the 
nationalities  of  the  families,  a-  it  was  believed  this  would  present  the 

e  list  on  cover. 
h  U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  28,  revised. 


40 

fairest  comparison  of  the  results,  and,  furthermore,  it  would  afford 
some  opportunity  for  noting  in  how  far  the  dietary  habits  of  the 
families  of  foreign  birth  or  parentage  had  been  modified  by  residence 
in  the  United  States. 

DETAILS  OF  THE  STUDIES  IN  PHILADELPHIA. 

The  first  half  of  the  year  devoted  to  these  investigations  was  spent 
in  Philadelphia.  The  work  there  was  done  under  the  auspices  of  the 
Philadelphia  College  Settlement,  which,  although  at  that  Lime  but 
recently  started,  was  already  in  touch  with  many  of  the  families  in  the 

region  in  which  it  was  located.  The  helpful  attitude  of  all  members 
of  the  settlement  household  and  the  special  kindness  of  Miss  Hancock. 
a  college  settlement  worker  in  the  neighborhood,  secured  for  the 
investigator  a  ready  entrance  to  the  homes  of  the  families  selected  for 

the  studies  and  insured  favorable  conditions  for  the  investigation. 
The  attempt  was  made  to  establish  friendly  relations  with  all  the 
families,  and  to  convince  them  that  the  work  was  undertaken  for  a 
useful  purpose  and  not  to  gratify  idle  curiosity.  That  this  end  was 
accomplished  wa-  shown  by  the  almost  uniform  readiness  with  which 
questions  were  answered,  and  by  the  fact  that  the  people  were  almost 
without  exception  very  courteous  in  every  way. 

All  the  investigations  in  Philadelphia  were  carried  on  in  the  winter 
season.  In  the  data  here  reported  the  families  studied  included 
Americans.  German.  Colored.  Irish,  Italian-Irish,  and  German.  Rus- 
sian, and  Roumanian  Jews.  The  ways  of  living-  of  the  families  made 
it  possible  to  secure  what  are  regarded  a-  fairly  reliable  data,  a  con- 
siderable amount  of  which  was  recorded  by  the  investigator.  In  all 
25  studies  were  completed,  of  which  22  have  been  considered  of  suffi- 
cient accuracy  and  completeness  to  include  here.  The  details  of  these 
studies  follow. 

DIETARY   STUDIES   OF   COLORED    FAMILIES     Nos.  7a-lla  .     v 

The  six  dietary  studies  of  which  the  details  are  given  here  were 
made  with  colored  families. 

DIETARY    STUDY    NO.   7a. 

This  study  was   made   with  a  family   of  two  persons,  a  man  and  a 

woman,  living  in  one  room,  for  which  they  paid  80  cents  per  week. 
Their  income  was  about  *:?..V>  per  week  during  the  winter  season,  at. 
which  time  this  study  was  made.     The  woman  was  weak  and  afflicted 
with  neuralgia.     In  addition  to  the  food  materials  included  in  the  table 
they  spent  6  cent-  for  coffee,  8  cents  for  tea.  ajid  1  cent  for  pot  herb-. 


41 

The  study  continued  seven  days.     The  number  of  meals  taken  was 

a^  follows: 

Meals. 

Man 21 

Woman  I  -l  meals  <  0.8  meal  of  man  i,  equivalenl  to 17 

Total  number  of  meals  equivalenl  to 38 

Equivalent  to  one  man  thirteen  'lavs. 

DIETARY    STUDY    NO.   SA. 

This  family  consisted  of  one  man.  one  woman,  and  a  child  .~>  years 
old.  all  healthy.  They  rented  two  rooms  for  which  they  paid  $1.40 
per  week. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 

Man 21 

Woman  (21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Chilil.  5  years  old  (21  meals  X  0.4  meal  of  man),  equivalent  to S 

Total  number  of  meals  equivalent  to 46 

Equivalent  to  one  man  fifteen  days. 

DIETARY    STUDY    SO.   9A. 

This  family  consisted  of  one  man.  four  women,  and  four  children, 
aged,  respectively,  10,  8,  3  years,  and  4  months:  the  latter  was  not 
included  in  the  study.  They  paid  £20  per  month  rent  for  six  rooms. 
In  addition  to  the  food  materials  included  in  the  table,  they  spent 
*2.2i*  for  sundries  during  the  time  of  the  study. 

The  study  continued  seven  days.     The  number  of  meals  taken  was 

as  follows: 

Meals. 

Man 21 

Four  women  (84  meals  X  0.8  meal  of  man),  equivalent  to 67 

Child,  10  years  (21  meals  X  0.6  meal  of  man),  equivalent  to 13 

Child,  8  years  |  21  meals  X  0.5  meal  of  man) ,  equivalent  to 11 

Child,  3  years  (21  meals  X  0.4  meal  of  man),  equivalent  to 

Total  number  of  meals  equivalent  to 120 

Equivalent  to  one  man  forty  days. 

DIETARY    STUDY    NO.    10A. 

This  family  consisted  of  one  man,  one  woman,  and  five  children, 
aged,  respectively.  11.  9,  7.  />.  and  3  years.  They  were  all  in  fairly 
good  health.  They  paid  812  a  month  for  three  rooms.  In  addition 
to  the  food  materials  purchased  they  spent  18  cents  for  tea  during  the 
study. 


4:2 

The  study  continued  seven  days.     The  number  of  meals  taken  was 

as  follow 3: 

Meals. 

Man 21 

Woman  (2]  meals  X  0.8  meal  of  man),  equivalent  to 17 

Child,  11  years  (21  meals  >  0.6  meal  of  man),  equivalent  to 13 

Two  children,  \)  and  7  years  (42  meals  X  0.5  meal  of  man),  equiva- 
lent to 21 

Two  children,  5  and  3  years.  (42  meals  X0.5  meal  of  man),  equiva- 
lent to 17 

Total  number  of  meals  equivalent  to 89 

Equivalent  to  one  man  twenty-nine  days. 

DIETARY    STUDY    NO.    llA. 

This  family  consisted  of  two  women,  both  strong  and  well.  They 
rented  two  rooms  for  $1.65  a  week.  One  woman  did  washing.  In 
addition  to  the  foods  purchased  they  spent  during  the  study  16  cents 
for  tea  and  5  cents  for  coffee. 

The  study  continued  two  days.  The  number  of  meals  taken  was  L2, 
equivalent  to  10  meals  of  a  man.  or  equivalent  to  one  man  three  days. 

Table  8. —  Weights  and  cost  offoodand  nutrients  in  dietary  studies  of  colored  families  in 

Philadelphia. 


Food  consumed  during  the  whole  study  (7  days).         Cost-  ^trientV and  fuel  value  of  food  per 

ma  i*  per  <  la  \ . 


Kinds  and  amounts. 


Dietary  study  No.  r«. 

ANIMAL   FOOD. 

Pork:  Bacon,  0.25  pound,  3  cents  (55);  shoulder, 
smoked,  0.5  pound.  7  cents  (68);  scrapple,  0.5 
pound.  4  cents  (67);  sausage,  1.9  pounds,  27 
cents  (66) 

Mutton:  Sheep's  liver,  1  pound,  5  cents  (49); 
neck,  1.5  pounds,  11  cents  (50),  chops,  0.25 
pound,  2  cents  (46) 

Butter.  0.13  pound,  Scents  (106) 


Total  animal  food 

VEGETABLE- FOOD. 

Cereals:  Pudding,  1  pound,  10  cents  (258);  bread. 

7.9  pounds.  31  cent-  (147) 

Vegetables:   Beans,  0.95  pound,  5  cents  (177); 

potatoes,  3.5  pounds.  6  cents  (196) 


Total  vegetable  food 

Total  food 

Dietary  study  No.  Sa. 

ANIMAL  FOOD. 


Beef:  Round  steak.  1  pound,  15  cents  (28) 

Pork:    Ham.  8   pounds,  $1.26   (60);    sausage,    1 

pound.  15  cents  (66)  

Oysters,  1.5  pounds,  35  cents  (93) 

Butter.  0..")  pound.  20  cents  |  106) 

Milk,  4  pounds.  16  cents  (114) 


Cost. 


Dollars. 


0.41 


Cost. 


I  '<  it  Is. 


3.2 


1.1 
.4 


52 


1.16 


1.41 
.35 
.20 

.16 


5.0 


Protein.     Fat. 


Grams. 


3.2 

.9 


4.1 


1.0 

9.4 
2.3 

1.3 
1.  1 


Grams. 


16 


43 


•Js 


63 


Carbo-        Fuel 
hydrates,     value. 


10 


'    ■'-■:  ;:S. 


214 

36 


210 


1,715 


50 

1,001 

29 

116 

85 


Total  animal  food 


1,281 


43 


Table  8.      Weights  and  cost 


yffood  and  nutrients  in  dietary  studies  of  colored  fai 
Philadelphia-  ■( lontinued. 


Hies  in 


Food  consumed  during  the  w  hole  study  i  7  days) 


Kinds  and  amounts. 


Dietary  study  No.  So— Continued. 

\  i  oi.i  \l'.l  i:   POOD. 

Cereals:  Bread,  L5  pounds,  20  cents  (147);  rice, 
l  pound,  l-'  cents    138) 

Sugar,  S  pounds,  Is  cents  

Vegetables:  Cabbage,  13.6  pounds,  65  cents  i  181); 
ffw  eel  potatoes,  7  pounds.  16  cents  (198);  pota- 
toes, 7  pounds,  16  cents  1 196) 

Fruit:  Apples,  9  pounds,  33 cents  (214) 


Cost, 


utrients,  and  fuel  value  of  food  per 
man  per  day. 


Protein. 


i    • 


Carbo 

hydra!'  s. 


Fuel 
value. 


Total  vegetable  food 

Total  food 

Dietary  study  No.  9a. 

ANIMAL    FOOD. 

Beef:  Porterhouse,  3.15  pounds,  TO  cents  (27); 
shoulder, 4  pounds.  10 cents  (19).  Veal,  chuck, 
J  pounds,  68  cents  (37).  Mutton:  Sheep's 
liver,  2.5 pounds,  20 cents  (49) 

Pork:    Bacon,  4    pounds.    56   cents    (55);    ham, 

•  12   pounds,  $1.20   (60);  lard.    2.5   pounds,   2:. 
cents  (62)  

Fish:  Cod,  3  pounds,  30  cents  (79);  mackerel, 
2  pounds,  28  cents  (91) 

Chicken,  4.2  pounds,  76  cents  (76) 

Eggs,  3  pounds,  60  cents  (105) 

Butter,  2.1:;  pounds.  To  cents  (106) 

Milk,  16.75  pounds.  64  cents  (114) 


Dollars.    Cente 


.18 


L70 


3.97 


1.98 

2,01 

.58 

.TO 
.60 

.To 
.01 


Total  animal  loud 

VEGETABLE   F 

Cereals:  Barley,  pearled,  1  pound.  5  cents  (116): 
rice.  8  pounds.  64  cents  (133);  hominy,  4 
pounds,  20  cents  1 126) :  oatmeal.  3  pounds,  10 
cents  (130);  flour,  12  pounds,  40  cents  (122); 
bread.  3  pounds,  15  cents  1  11,  |;  pie,  2  pounds. 
20  cents  1 158)  

Sugar,  10  pounds,  50  cents  1 L63) 

Vegetables:  Potatoes,  28  pounds,  40  cents  (196  . 
sweet  potatoes,  7  pounds.  10  cents  1  pis  . 
canned  tomatoes,  3.75  pound-.  211  cents 
turnips.  6.25  pounds,  10  cents  (212);  cabbage, 
1.75 pounds,  8  cents  (181);  beans,  1  pound,  in 
cents  (177) 


Total  vegetable  food 


Total  food 

Waste-  Steak,  1  pound  (27);  shoulder,  3.9 
pounds  dO'  potatoes,  2.5  pounds  (1%);  sweet 
potatoes,  6.3  pounds  (198) 


Total  food  eaten 

Dietary  study  No.  10a. 

ANIMAL   FOOD. 

Beef:  Shoulder.  1  5  pounds  10  cents  (19);  steak 
1.T5  pounds.  20  cents  (32);  roast,  1  pound,  is 
cents  (12) 

Pork  Chops.  1  pound,  14  cents  (58);  scrapple. 
2  pounds,  12  cents  (67) 

Turkev.  8.3" pounds,  $1.50  (76) 

Fish:  Whitefish,  3  pounds  L5centS  1 103):  smelts. 
1.5  pounds,  15  cents  1 101) 

Butter.  0.88  pound.  35  cents  ,106) 

Milk.  7.3  pounds.  28  cents  (111) 


10.49 


.60 

.  20 
1.50 

.30 
,  35 

-- 


Total  animal  food 


3.  29 


(inline.    Grams. 

15  2 


...  s 

2.2 


11.3 


80 


5.0 

•r>.  0 

1.4 
1.9 
1.5 
1.8 
1.0 


8.1 


20.3 


123 
13 


110 


.9 
5.  2 

1.0 
1.2 
1.0 


114 


61 


Kir, 


lti'2 


190 
129 


321 


332 


1.  It:. 

2,  726 


I-".  1 

101  

1  

0 

4  

20 

8  10 


ITs 
135 


T.  2T 

18.2 

T4 

I:,.") 

11 

1.720 

1.T4 
.50 

4.4 
1.3 

3.') 

7 

269 

113 

1.27S 
452 

.98 

2.4 

14 

2 

43o 

2.  160 


- 


9     

10  3 
24    

11     

5  0 


113 
298 


44 


Table  8.  -    Weights  and  cost  of  food  and  nutrients  in  dietary  studies  of  colored  families  '.n 

Philadelphia — Continued. 


Pood  consumed  during  the  whole  Btudj  1 7  days). 

( lost,  nutrient-,  and  fuel  value  of  fond  per 
man  per  day. 

Kinds  ami  amounts. 

Cost. 

COSt. 

Protein. 

Fat. 

Carbo- 
hydrates. 

Fuel 

value 

Dietary  study  X".  Z 0a— Continued. 

VEGETABLE   FOOD. 

Cereals;  Bread.  12  pounds,  60  cents  (147);  pud- 
ding, l  pound,  (i  cents  (258);  rice,  1.5  pounds, 
1*2  cents  (133);  rolled  avena,  ■'>.!■■>  pounds, 21 
cents  (131);  hominy,  l  pound,  5  cents  (126) 

Sugar,  3.25  pounds,  20  cents  1 163) 

Dollars. 

1.04 

.211 

.23 

.2d 

Cents. 

3.6 

.  7 

.8 
.  7 

Orams. 

31 

Orams. 

Grams. 

175 
51 

17 

6 

<  'alories. 

•'in 

Vegetables:  Potatoes,  3.5  pounds,  8  cents  (196  ; 

Bweel     potatoes,    1.9    pounds,    .">    cents    (198); 

canned  tomatoes,  1.75  pounds,  10  cents  (209) . . 
Fruits;  Apples,  3.5  pounds,  20  cents  (214) 

2 

76 

•_1 

1.67 

5.  8 

33 

8 

249 

1   199 

Total  food 

4.96 

17.2 

HO 

69 

25s 

1,967 

Dietary  study  No.  11a. 

ANIMAL    FOOD. 

Mutton:  Liver,  2  pounds.  8  cents  (49) 

.08 

.* 
:3 

2.7 

6.0 

1.7 
2.6 

70 

p; 

27 

115 
16 
13 

15 
12 

580 

Pork:  Sausage,  0.75  pound,  11  cents  (66);   salt 
pork,  0.5  pound,  7  cents  (64) 

1,136 

Butter,  0.13  pound,  5  cents  1 106) 

1  1" 

Milk,  2.1  pounds,  S  cents  (114) 

10 

16 

•  -n  1 

.39 

13.0 

96 

171 

43 

2  o7s 

VEGETABLE  FOOD. 

Cereals:  Bread.  3.38  pounds,  15  cents  (147) 

Sugar,  0.5  pound.  2  cents  (163) 

.15 

.02 

.13 

.10 

5.0 

4.3 
3.3 

47 

7 

271 

7H 

162 
35 

1.:;:;} 
304 

Vegetables:  Beans,  1  pound,  5  cents  (177);  on- 
ions, 1.9  pounds,  5  cents  (189);  potatoes,  1.75 
pounds,  3  cents  (196) 

43 

1 

4 

856 

Beer,  2  pounds,  10  cents  (259) 

114 

.40 

13.  3 

91 

11 

544 

■'.(.  a 

Total  food 

.79 

26.  3 

187 

182 

587 

4,716 

DIETARY  STUDIES  OF  ITALIAN  FAMILIES  (Nos.  12a-13a). 
The  details  of  two  dietary  studies  of  Italian  families  follow. 

DIETARY    STUDY    XO.   12a. 

There  were  four  members  of  the  family  in  this  study — a  man.  a  woman, 
a  boy  3  years  old,  and  a  nursing  baby,  but  the  latter  was  not  included 
in  the  study.  They  rented  a  house  of  six  rooms  for  $16  a  month,  but 
sublet  four  of  the  rooms  for  $13.     Their  weekly  income  was  $>7. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 

Man 21 

Woman  (21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Child,  3  years  (21  meals  X  0.4  meal  of  man),  equivalent  to 8 

Total  number  of  meals  equivalent  to 46 

Equivalent  to  one  man  fifteen  days. 

DIETARY    STUDY    XO.   13a. 

This  study  was  made  with  a  family  of  two^women — the  mother. 
aged  60,  and  her  daughter.     They  owned  their  own  house,  consisting 


45 

of  three  rooms  and  a  cellar,  which  would  rent  for  about  $9  a  month. 
In  addition  (<>  the  foods  purchased  they  spent  during  the  stud}  35 
cents  for  coffee  and  1  cents  for  herbs. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
42,  equivalent  to  34  meals  of  a  man,  or  equivalent  to  one  man  eleven 
days. 

Table  9.   -  [VeiglUs  and  cost  of  food  and  nutrii  nk  in  dietary  studies  of  Italian  families  in 

PhUacU  //ihi'i. 


Food  consumed  during  the  whole  study  i ,  days  i. 


Cost,  nutrients,  and  fuel  vain.'  of  food  per 
man  per  day. 


Kind--  and  an 


Dietary  study  No.  t£a. 

ANIMAL    FOOD. 

Beef:  Shoulder,  3.5  pounds,  25  cents  (19);  bo- 
Logna,  0.5  pound,  6  cents  (1).  Mutton: 
Shoulder,  2.5  pounds.  10  cents  (51)  

Pork:  Chops,  2  pounds,  28  cents  (58);  lard,  2 
pounds,  •_' t  cents  (62) 

Pish:  Sardines,  0.3  pound,  5  cents  (99) 

Eggs,  0.5  pound.  10  cents  (105) 

Milk,  5.23  pounds,  20  cents  (114) 

Cheese,  0.5  pound,  15  cents  (108) 


Total  animal  food 

VEGETABLE  FOOD. 

Cereals:  Bread,  12  pounds,  50  cents  (147);  flour, 
2  pounds,  5  cents  (122);  macaroni,  1.5  pounds, 
15  cent    i  127) . 

Sugar,  4  pounds.  22  cents  (163) 

Vegetables:  Cabbage,  2.75  pounds,  9  cents  (181); 
onions.  2.75  pounds,  5  cents  (189);  potatoes, 
3.5  pounds,  6  cents  (196);  tomatoes,  canned, 
3.34  pounds,  30  cents  (209):  beans,  0.95  pound, 
10  cents  (177) 

Fruit:  Apples,  3.25  pounds.  6  cents  (214) 

Beer,  4  pounds,  40  cents  (259) 


Total  vegetable  food 

Total  food : 

TUttary  study  No.  ISa. 

ANIMAL   FOOD. 

Beef:  Shoulder,  2.5  pounds,  25  cents  (19);  tripe, 
5  pounds,  30  cents  (72) 

Pork:  Sausage,  1  pound.  16  cents  (66) 

Fish:  Whiteflsh,  3  pounds,  25  cents  (103);  oys- 
ters, 1  pound,  25  cents  (93) 

Eggs,  3  pounds,  56  cents  (105) 

Butter.  1  pound,  87  cents  (106) 

Cheese,  0.7  pound.  25  cents  (111) 

Milk.  3.66  pounds,  14  cents  (114) 


Total  animal  food 

VEGETABLE   Fool). 

Cereal-:  Bread,  5  pounds.  25  cents  (147);  cake 
and  pastry,  0.17  pound.  15  cents  (150);  maca- 
roni, 2  pounds.  15  cents  (127) 

Vegetables:  Onions,  0.8  pound.  2  cent-  (189); 
potatoes,  3.5  pounds,  12  cents  (196);  canned 
tomatoes,  1.75  pounds,  12  cents  1  209.1 

Fruits:  Apples,  5.75  pounds,  30  cents  (214);  or- 
anges, 5  cents  (238) 

Beer,  2.5  pounds,  25  cents  (259; 


Total  vegetable  food. 
Total  food 


.  26 


2.4 

3.2 
2.  3 


Cost. 

Cost. 

Protein. 

Fat. 

Carbohy- 
drates. 

Fuel 
value. 

Dollars. 

Cents. 

Grams. 

Grams. 

<  tram*. 

( ulories. 

0.41 
.  52 

2.7 
3.5 

22 
8 

33 

76 

382 

70s 

.05 

.3 

2 

1 

17 

.10 

.7 

9 

2 

2'. 

.20 

1.3 

D 

6 

s 

105 

.15 

1.0 

4 

5 

61 

1.43 

9.  5 

43 

128 

8 

1 .  299 

.70 

4.6 

46 

6 

272 

1,325 

.22 

1.5 

121 

484 

.60 

4.0 

12 

1 

52 

265 

.06 
.40 

.4 

2.  7 

10 
14 

40 

1    

uu 

1.98 

13.  2 

59 

7 

469 

2.174 

3.41 

22.  7 

102 

130 

477 

3.  473 

.  55 

5.0 

41 

11 

262 

.16 

1.4 

5 

18 

ISO 

.50 

4.5 

16 

4 

1 

104 

.  56 

5.1 

16 

12 

171 

.37 
.  25 

3.4 
2.3 

35 

10 

312 

8 

12o 

.14 

1.3 

5 

6 

8 

105 

2.  53 

23.0 

91 

96 

10 

1 .  259 

31 

fa 

4 

1 

1 

1 

184 


249 


905 


133 


117 
18 


1,203 


46 

DIETARY  STUDIES  OF  JEWISH  FAMILIES   (Nos.  14a-18a). 

The  detail-  of  five  studies  with  Jewish  families  follow.  Studies 
Nos.  l  la.  17a.  and  L8a  were  with  German  Jews,  No.  15a  with  Russian 
Jew-,  and  No.  L6a  with  Roumanian  Jews. 

DIETAB1     BTUDT    NO.    14a. 

The  members  of  this  family  consisted  of  three  men.  three  women, 
and  one  girl  L3  years  old.  They  were  all  in  good  health.  They  lived 
in  four  rooms,  for  which  they  paid  $1.75  per  week.  The  income  of 
the  family  during  the  time  of  the  study  was  given  a-  *»'>..><).  which 
was  $1.69  less  than  the  amount  spent  for  food. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follow- : 

Meals. 

Three  men »;:; 

Three  women  (63  meals  X  0.8  meal  of  man),  equivalent  to 50 

Girl,  13  year?  (21  meals  X  0.7  meal  of  man) ,  equivalent  to 15 

Total  number  of  meals  equivalent  to 128 

Equivalent  to  one  man  forty-three  days. 

DIETARY    STUDY    NO.   15 A. 

This  family  consisted  of  three  men,  one  woman,  and  four  children, 
aged,  respectively,  10,  6,  3,  and  1J  years.  They  paid  £25  a  month 
rent.  In  addition  to  the  foods  purchased  they  spent  60  cents  for  cof- 
fee, 14  cents  for  tea,  5  cents  for  vinegar,  and  4  cents  for  cinnamon 
during  the  course  of  the  study. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 

Three  men 63 

Woman  (21  meals  X  0.8  meal  of  man) ,  equivalent  to 17 

Child,  10  years  (21  meals  X  0.6  meal  of  man),  equivalent  to 13 

Child,  6  years  (21  meals  X  0.5  meal  of  man),  equivalent  to 11 

Child,  3  years  (21  meals  X  0.4  meal  of  man),  equivalent  to 

Child,  21  years  (21  meals  X  0.3  meal  of  man),  equivalent  to 6 

Total  number  of  meals  equivalent  to 118 

Equivalent  to  one  man  thirty-nine  days. 

DIETARY    STUDY    NO.     16A. 

The  family  in  this  study  comprised  one  man,  one  woman,  and  five 
children,  aged,  respectively,  10.  8.  6,  4.  and  2  years.  They  paid  *11  a 
month  rent  for  four  rooms.  In  addition  to  the  foods  purchased  they 
spent  32  cents  for  tea  and  coffee,  and  11  cents  for  pepper  and  salt 
during  the  time  of  the  stud  v. 


47 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 

Man 21 

Woman  (21  meals      0.8  meal  of  man),  equivalent  to 17 

Child,  L0  years  (21  meals      0.6  meal  of  man),  equivalent  to 13 

Two  children;  9  and  6  years  I  12  meals      0.5  meal  of  man  |,  equiva- 
lent to 21 

Two  children,  f  ami  2  years  I  42  meals  x  0.4  meal  of  man  i.  equiva- 
lent to 17 

Total  Dumber  of  meals  equivalent  to 89 

Equivalent  to  one  man  thirty  days. 

DIETARY    STUDY    NO.     17.\. 

The  members  of  this  family  consisted  of  a  man.  a  woman,  and  a 
baby  five  months  old,  which  was  not  included  in  the  study.  They 
paid  $4  a  month  for  the  rent  of  two  rooms.  During  the  course  of  the 
study  they  spent  59  cents  for  coffee,  tea,  chicory,  and  soda  water. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follow-: 

Meal-. 
Man 21 

Woman  (21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Total  number  of  meals  equivalent  to 38 

Equivalent  to  one  man  thirteen  days. 

DIETARY    STUDY    NO.   ISA. 

The  members  of  this  family  consisted  of  a  man.  a  woman,  and  four 
children,  aged,  respectively,  11,  8,  5.  and  3  years.  The}'  paid  $8  ;i 
month  rent  for  four  rooms,  one  of  which  was  used  as  a  tailor  shop. 
The  members  of  the  family  were  healthy.  During  the  study  they  spent 
10  cents  for  coffee,  6  cents  for  chicory,  10  cents  for  soda  water,  and  1 
cent  for  salt,  in  addition  to  the  food  materials  purchased. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Mejils. 
Man 21 

Woman  (21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Child,  11  years    (21  meals  X  0.6  meal  of  man  i ,  equivalent  to 13 

Child,  s  years  (21  meals  x  0.5  meal  oi  man), equivalent  to 11 

Two  children,  5  and  3  years  (42  meals  X  0.4  meal  ot  man),  equiva- 
lent to 17 

Total  number  of  meals  equivalent  to 79 

Equivalent  to  one  man  twenty-six  day.-. 


48 

Table  1". —  Wi  ights  <ni<l  cost  of  food  and  nutru  nts  in  dietary  Audits  of Jt  wish  families  in 

Philadelphia. 


i  msumed  during  the  whole  study    7  days  . 


Kind-  antl  amounts. 


Dietary  study  Ab.  lUa. 

ANIMAL    POQD. 

Beef:  Shoulder,  20  pounds,  -      -  suet,  l 

pound,  B  cents  (35) 

Chicken,  3.9  pounds,  70  cents   75)  

Fish,  white  tish.  3  pounds.  25  cents  1 103 1 

i.5  pound,  li>  cents    105 

Butter,  l  pound,  38  cents  

Milk.  13.9  pounds,  50  cents  (114) 

Cheese,  1.5  pounds,  12  cents    108  


Cost,  nutrient-,  and  fuel  value  of  f 1  per 

man  per  day. 


Cost.     Protein.     Fat. 


Carl.o-         Fuel 
hydrate-,     value. 


Dollars. 

( v  nts. 

<ir<im.<. 

4.- 

4 

.70 

1.6 

i', 

_ 

3 

.10 

_ 

1 

- 

1 
1.2 

5 

.12 

.3 

4 

///.-•.  Cframs.     Cab 

10    105 

5    

1    21 

1    18 

9    80 

7  101 

5  oi 


Total  animal  food 

VEGETABLE   POOD. 

-  .  e,  5.5  pounds,  42  rents  (133):  flour. 
7  pounds,  22  cents  122);  bread,  3'.'. 4  pounds. 
1.75  cents  i  147) 

Sugar,  8  pounds,  41  rents  (163) 

Vegetables:  Potatoes,  5.25  pounds,  13  cents 
onion-.  4.1  pounds.  15  rents  (189);  beans.  1.9 
pounds,  in  cents    177  ;  cabbage,  1.6  pound-. 
5  cents  (181  ; -beets,  1.5  pounds,  5  cents 

Fruits:  Bananas.  10  pounds.  20  cents  (21$ 
anges,  0.4  pound.  10  cents  (238);   appl 
pounds,  10  cents  (214  :   prunes.  4  pound-.  40 
cent-    247    


Total  vegetable  food 

Total  food 

-y  study  No.  17a. 

ANIMAL   FOOD. 

Beef:  Shoulder.  7  pounds.  70  cents  .  19  :  liver. 
0.5  pound,  3  cents  (81;  bologna.  0.5  pound.  0 
cents    1) 

Fish:  White  fish,  1.5  pounds.  10  cents  103);  her- 
ring. 5pounds.9cents  -s,:  sardines. O.Spound. 

5  cents  (99)  

E  -  -    1.13  pounds.  23  cents  (105) 

Butter.  0.75  pound.  34  cents  | 106  1 

Milk.  7.0  pounds.  29  cent-    114  

Cheese.  2  pounds.  14  cents  (111) 


4.11 


v.  6 


450 


:.:;.■ 


51 


22 
- 


1.1 


.  80 

1.9 

2     .. 

-" 

4.08 

9.  5 

en 

7 

4-1 

2  - 

8.19 

19.1 

B3 

44 

488 

? 

Total  animal  food. 


.79 

.24 

.23 
.34 
.29 
.14 

6.1 

l.> 

l.s 

47 

11 

5 

.,-, 

411 

4    ... 
4    ... 
•  >o 

190 

2  ■> 
1.1 

9 
1- 

23 

13 

186 

-- 

■1.  03 

15.  6 

90 

B9 

15 

1.214 

VEGETABLE   FOOD. 

Cereals:  Hominy.  1.5 pounds,  scents  1 120  |;  flour, 
1  pound.  3  cents  (122);  buns.  2.15  pounds.  15 
cents  (149);  cakes.  0.25  pound.  2  cents  1 157  ; 
bread,  11.-5  pounds.  48  cent-  <147  :  cracker-. 
1  pound.  0  cents  1  153 1 

.  s2 

!04 

.04 

0.3 

1.7 

.3 

.3 

.54 

15 

343 

13V 
- 

1 .  722 

Sus-ar.  4  pounds.  22  cent-    163  

Vegetables,  dried  peas.  0.9  pound.  4  cents  (193).. 
Fruit:  Apples,  1.25 pounds,  4 cents   214) 

- 

3 

139 

20 

Total  vegetable  food 

1.12 

3 

62 

1- 

1   - 

•'.437 

Total  food 

3.  15 

24.  2 

152 

107 

522 

/  study  X 

ANIMAL   FOOD. 

Beef:  Shoulder.  9.5  pounds.  95  cents  (19);  suet,  2 
pounds.  10  cents  (35':   bologna.  0.5  pound.  0 
cent-  I 1 ) 

1.17 

.40 
.10 

4.5 

.5 

l.-"< 

1 

3 

44 

\ 

9 

510 

Fish:  Sardine-,  0.0  pound.  12  cents 

17 

Butter,  0.5  pound,  20  cents    106  

Milk.  10.5  pounds.  40  cent-    114    

Cheese:  Neufchatel,  1  pound,  16  cents    112   

71 
122 

2.05 

7.9 

42 

9 

7-3 

49 


Tabi  e  10.      Weights  and  cost  of  food  and  nutrients  in  dietary  studies  of  Jewish  families  in 

Philadelphia-  < Continued. 


Food  consumed  during  the  whole  Btudj 


Kinds  ami  amounts. 


DU  tary  study  Xo.  18a    Continued. 

\  EGE1  LB]  i.   i  OOD. 

Cereals:  Bread, 26.5  pounds,$1.17l  L47);  crackers, 
L  pound,  8  cents  i  L53):  cake,  0.5 pound,  5  cents 
(150);  ginger  cakes,  0.5  pound,  I  cents 
hominy,  8  pounds,  9  cents  (126);  rice,  0.25 
pound,  2  cents  (133);  flour,  1  pounds,  L2  cents 
122) 

Sugar,  9  pounds,  61  rents  1 163) 

Vegetables:  Potatoes,  1.75  pounds,  3  cents  |  L96); 
onion-.  1.9  pounds,  5  cents  (189);  beans,  2.5 
pounds,  12  cents  1 177);  dried  peas,  0.5  pound, 
3  centsl  193  

Fruits,  etc.:  Apples.  7.'.'  pound-.  20  cent-  (214); 
bananas,  3  pounds,  5  cents  (218);  oranges,  1.6 
pounds.  12  cents  (238);  raisins.  0.1  pound.  3 
cents  (248  ;  prunes,  dried,  0.3  pound,  5  cents 
:  peanuts,  0.25  pound,  3  cents  (254);  jelly, 
0.5  pound,  '■•  cents  (235) 


Cost,  nutrient-,  and  fuel  value  of  food  per 
man  per  day. 


2.35 
.30 

1.08 
.56 

.15 


Total  vegetable  food 

Total  food 

Dietary  study  No.  /•"</. 

ANIMAL   FOOD. 

Beef:  Shoulder,  17  pound-.  $1.75  'I-'):  chopped 
meat.  1  pounds.  1 1  cents  (25).  Veal.  2  pounds, 
16  cent-   37) 

Eggs,  0.9  pound.  30  cents  |  105) 

Butter,  3  pounds.  $1.08  (106) 

Milk.  14.6  pounds,  56  cents  (114) 

Cheese:  Neufchatel,  0.75  pound,  15  cents  (112)... 

Total  animal  food 

VEGETABLE   FOOD. 

Cereals:  Bread,  17.25  pounds,  92centS  1 147);  bar- 
lev.  1  pound,  5  cents  (116) 

Sugar,  t;  pounds,  34  cents  (163) 

Vegetables:  Potatoes,  14  pounds, 32  •■cut-  1196); 
onions.  2.7">  pounds,  12  cents  (189);  carrots,  3 
pounds,  in  cents  ( 182);  cabbage,  2.6  pounds,  12 
cent-  (181);  beans,  0.9  pound,  5  cents  (177); 
turnips,  3.1  pounds,  8  cents  (212);  canned  peas, 
1.9  pounds,  30  cents  (192) 

Fruits:  Jelly, 0.5  pound, 6 cents (222) ;  apples, 4.5 
pounds,  10  cents  (214);  cranberries.  5  pounds, 
72  cents  (227) 

Total  vegetable  food 3.28 

Total  food 

/ >ii  tar ij  study  No.  16a. 

ANIMAL  POOD. 


Cost. 

Protein. 

Fat. 

1 
hydrate  b. 

Fuel 
Value. 

Dollars. 

Cents. 

Grams. 

drams. 

Grams. 

Calories. 

1 .  59 

.51 

6.1 

2.0 

58 

10 

367 

157 

1,789 

.23 

.9 

13 

1 

217 

.51 

2.0 

2 

■J 

13 

1-  3 

2.84 

11.0 

73 

13 

606 

2, 832 

4.89 

IS.  9 

115 

78 

615 

3,615 

Beef:  Shoulder.  21  pounds,  $2.10  (19) 

Fish:  Whitelish.  3 pounds. 21  cents (103   :  smoked 

herring,  0.16  pound.  3  cents  (88) 

Eggs,  0.9  pound.  20  cent-  |  105) 

Butter.  0.25  pound.  10  cents  1 106) 

Milk.  7.8 pounds,  20  cents  (114) 

Cheese:  Neufchatel,  0.25  pound.  I  cents  (112) 

Total  animal  food 


0.0 

.3 

2. 8 

1.4 

.4 


101 

13 

267 

1 22 


4.44 

11.4 

57 

03 

10 

B29 

.97 
.34 

2.5 
.9 

20 

3 

115 

70 

567 
280 

1.09 

2.8 

8 

1 

18 

233 

.88 

2.3 

15 

60 

3.  28 

8.  5 

28 

4 

248 

1,140 

7.72 

19.9 

85 

07 

25s 

1 .  909 

2.10 

.24 
.20 
.K» 
.28 

.04 

7.0 

.8 

.  7 
.3 

.9 
.1 

52 

6 
2 

..... 

1 

27 

1 

3 

5 
1 

448 

42 

17 

6 

27 
85 
13 

2.90 

9.  8 

65 

39 

6 

032 

25580— No.  129— 03- 


50 


Table  L0.    -  ll'<  ights  and  cost  of  food  'in<l  nutrients  in  dietary  studies  of «7<  wish  families  >n 

Philadelphia — Continued. 


:  onsumed  during  the  whole  study  (7  days  . 


Cost,  nutrient-,  and  fuel  value  of  food  per 
man  per  day. 


Kin«l>  and  amounts. 


Cost.     Protein.      Fat. 


hydrates. 


Fuel 
value. 


Dietary  study  No.  16a— Continued. 

VEGETABLE   POOD. 

Dollars 
Cereals:  corn  meal,  1  pound, 5 cents  (119);  flour. 

7  pounds,  '_'l  cent-  (122);   rice.  2  pounds,  li 

cents  (133);  barley,  0.25  pound,  2  cents 

bread,  39.4  pounds  2. 17 

Sugar,  4  poui .22 

Vegetables:  Beans,  7.85  pounds,  33  cents 

onions,  2.75  pounds,  12  cent-    189  ;  pol 

3.5  pounds   -  53 

Fruit-:  Apples,2.25pounds,6cents(214) ;  on 

li  pounds,  27  cei  ines,  i  pound,  12 

cents   247    

Total  vegetable  food 

Total  food 


brants. 


2. 100 


1.8 


.  15 

1.5 

1  .. 

15 

•  ■; 

1 

11.2 

100 

11 

593 

2.  870 

6.33 

21.0 

165 

599 

3, 502 

DIETARY  STUDIES  OF  GERMAN  FAMILIES     Nos.    19a-24a  . 

The  details  of  six  studies  with  German  families  follow.  In  one  study 
(No.  24a)  the  man  was  native  German  but  the  woman  was  American 
born. 

DIETARY    STUDY    NO.    19A. 

The  family  in  this  study  lived  in  the  outskirts  of  the  city.  There 
were  rive  persons  in  the  group  in  the  study — two  men.  one  woman,  and 
two  children— who  were  taken  to  board.  The  ages  of  the  children  were 
not  given:  it  has  been  here  assumed  that  they  averaged  6  to  7  years. 
They  rented  rive  rooms,  for  which  they  paid  $9  a  month.  During  the 
course  of  the  study  they  spent  5  cents  for  tea  and  60  cents  for  coffee 
in  addition  to  the  purchase  of  food  material-. 

The  study  continued  -even  days.  The  number  of  meals  taken  was 
as  follow-: 

Met    - 

Two  men 42 

Woman  (21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Two  children  (42  meals  X  0.5  meal  of  man ),  equivalent  to 21 

Total  number  of  meals  equivalent  t«» 

Equivalent  to  one  man  twenty-seven  days. 

DIETARY    STUDY    NO.   20A. 

The  members  of  this  family  comprised  one  man.  one  woman,  and 
four  children  aged,  respectively,  8,  6,  and  ±  years,  and  17  month-. 
The  father  was  a  fish  peddler.  They  were  all  in  poor  health,  dispirited, 
and  seemed  to  be  insufficiently  nourished.     The  woman  appeared  to  be 


5] 

shiftless  and  incapable  of  improvement.  They  rented  two  rooms,  for 
which  they  paid  sl  per  month.  Their  income  was  variable,  being  $3 
during  the  week  of  the  study.  In  addition  to  the  food  materials  pur- 
chased they  spent  LO  rent-  for  tea,  22  cents  for  coffee,  and  1  cent  for 
pepper. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follow-: 

Meals. 

Man 21 

Woman  (21  meals;.   0.8  meal  of  man),  equivalent  to ' 17 

Two  children,  8  and  6  years  I  42  meals   ■   0.5  meal  of  man) ,  equiva- 
lent to 21 

( Ihild,  -4  years  i  21  meals  >;  0.4  meal  of  man  I,  equivalent  to 

Child,  17  months  ( 21  meals  X  0.2  meal  of  man  i,  equivalent  to 4 

Total  uumber  of  meals  equivalent  to 71 

Equivalent  to  one  man  twenty-four  days. 

DIETARY    STUDY    NO.    21  A. 

This  family  consisted  of  two  men,  one  woman,  and  four  children 
aged,  respectively,  11, 8,  6,  and  2  years.  They  were  all  healthy.  They 
rented  a  house  of  four  rooms,  for  which  they  paid  $9  a  month.  In 
addition  to  the  food  materials  purchased  they  spent  30  cents  for  coffee 
during  the  study. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 

Two  men 42 

Woman  (21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Child,  11  years  (21  meals  X  0.6  meal  of  man) ,  equivalent  to 13 

Two  children,  9  and  6  years  (42  meals  X  0.5  meal  of  man),  equiva- 
lent to 21 

Child,  2  years  I  21  meals  X  0.4  meal  of  man),  equivalent  to 8 

Total  number  of  meals  equivalent  to 101 

Equivalent  to  one  man  thirty-four  days. 

DIETARY    STUDY  NO.   22 A. 

This  family  was  dirty  hut  healthy.  It  consisted  of  a  man.  a  woman, 
a  boy  of  lt'»,  and  two  children  14  and  10  years  of  age.  The  man  and 
woman  had  lived  in  this  country  twenty-six  years.  They  paid  $18  a 
month  rent  for  nine  rooms,  including  a  little  tobacco  shop  at  the  front 
of  the  house.  The  woman  took  care  of  the  shop  during  the  day.  as 
the  man  worked  away  from  home.  During  the  course  of  the  study 
they  spent  '.'<>  cents  for  tea  and  coffee  and  4-  cent-;  for  yeast  cake-  in 
addition  to  the  food  materials  purchased. 


52 
The  study  continued  seven  days.     The  number  of  meals  taken  was 

as  follow-: 

Meals. 

Man 21 

Woman  (21  meals  >  0.8  meal  of  man),  equivalent  to 17 

Boy,  it;  yeare  old 21 

( 'hild,  14  years  I  21  meals    ■'  0.7  meal  i  if  man  |,  equivalent  to 15 

Child,  10  years  (21  meals  ;<  0.6  meal  of  man),  equivalent  to L3 

Total  number  of  meals  equivalent  to s7 

Equivalent  to  one  man  twenty-nine  days. 

DIETARY    STUDY    NO.  23A. 

This  family  consisted  of  two  men  and  two  women.  They  owned 
their  own  house  of  five  rooms.  During  the  course  of  the  study  they 
spent  8  cents  for  tea  and  8  cents  for  coffee  in  addition  to  the  food 
materials  purchased. 

The  study  continued  one  day.  The  number  of  meals  taken  was  as 
follows : 

Meals. 

Two  men 6 

Two  women  (6  meals  X  0.8  meal  of  man),  equivalent  to 5 

Total  number  of  meals  equivalent  to 11 

Equivalent  to  one  man  four  days. 

DIETARY    STUDY    NO.   24a. 

In  this  family  the  man  was  a  German,  but  the  woman  was  American 
born.  .  There  were  also  three  children,  aged  10,  6,  and  4  years,  respec- 
tively. The  children  were  well,  with  bright  color  and  good  com- 
plexions, but  very  dirty  and  untidy.  The  income  of  the  family  was 
variable,  from  £5  to  §10  per  week.  They  paid  85  a  month  rent  for 
four  rooms.  During  the  course  of  the  study  they  spent  2±  cents  for 
tea  and  16  cents  for  coffee  in  addition  to  that  for  the  food  materials 
purchased. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 

Man 21 

Woman  (21  meals  X  0.8  meal  of  man) ,  equivalent  to 17 

Child,  10  years  (21  meals  X  0.6  meal  of  man),  equivalent  to 13 

Child,  6  years  (21  meals  X  0.5  meal  of  man),  equivalent  to 11 

Child,  4  years  (21  meals  X  0.4  meal  of  man),  equivalent  to 8 

Total  number  of  meals  equivalent  To 70 

Equivalent  to  one  man  twenty-three  days. 


53 


Table  11.—  Weights  and  cost  of  food  uml  mil, -nuts  in  dietary  studies  of  German  families. 


Food  consumed  during  the  \\  hole  Btudy    7 


Kinds  and  amount! . 


l>i<  tary  study  Xo.  t9a. 

AMMA  I     I  ood. 

lVrf:  Shoulder,  9.5  pounds,  69  cents  I L9).    Mut- 
ton, 8  pounds,  73 cerils  (51 1.     Veal,  S  pounds,  25 

cents  (37) 

Pork:  Scrapple,  1.5  pounds,  1 1  cents  1 67 1;  lard,  5 

pounds,  6  cents  (62) 

I  pound, '_' I  cents  1 iu.~> 

■    l. •_'.")  pounds,  :;•.»  cents  i  L06) 


Dollars. 


.  17 
.24 


Cost,  nutrient-,  and  fuel  value  of  food  per 
man  per  day. 


COSt. 


.6 
.9 

1.  1 


Total  animal  food 

\  EGET  \ki  i.   I  OOD. 

Cereals:  Bread,  22  pounds.  $1.06  (147);  pies,  I 
j .on i wis.  20 cents  1 158  i;  flour, 9 pounds,  18 cents 

Sugar,  2  pounds,  \2  cents  1 163) 

ables:  Potatoes,21  pounds,  49  cents  (196  ; 
sauerkraut,  l  pound,  lo  cents  (204);  cabbage, 
1.56  pounds.  10  cents  (181) 

Fruit,  oranges,  0.6  pound,  6  cents  (238) 

Total  animal  food 

Total  food 

I  Hi  turn  study  No.  W. 
ANIMAL   POOD. 

Beef:  shoulder.  2.5  pounds,  24  cents  (19);  liver, 
2  pound-.  12  cents  (8) 

Pork:  scrapple.  2  pound,  16  cents  (67);  ham,  7 

pounds,  42  cents  (62);  lard,  1  pound,  10  cents 



Fish,  herring,  smoked.  0.9  pound,  15  cent 

Butter.  0.25  pound,  9  cents  (106) 

Milk,  2.6  pounds,  1  1  cents  (114) ,. 


5.03 


.  68 
.15 

.  09 

.14 


Total  animal  food. 


1.45 


VEGETABLE   FOOD. 

Cereals,  bread,  7.9  pound-.  38  cents  1 147) 

Sugar,  3  pounds,  18  cents(l63);   molasses,  1.5 

pound-.  8  cents  (165) 

Vegetables:  Potatoes,  -  pounds,  14  cents  (196);  j 

canned   tomatoes.  2   pounds,   11  cents   (209); 

cabbage,  6.2  pounds,  18  cents  (181) 

Fruit,  oranges,  0.3  pound,  8  cents    238) 


Total  vegetable  food 

Total  food 

Dietary  study  No.  tka. 


.26 

.43 
,08 


AKIMAI.   FOOD. 


Beef:  Shoulder,   7  pounds,  71    cents  (19);  liver. 
2.5  pounds,  17  cet  ■ 


Pork.  lard.  1.5  pounds,  23  cents 
Milk,  s.i  pounds,  32  cents    114) 

Total  animal  food 


.  32 


VEGETABLE   FOOD. 

Cereal-:    Bread.    24.8    pound-.    88    ceiit- 

buns,    2.1   pounds.    18    cents    (148);    Hour.   24 
pounds,  72  cents  1 122 1;  rice.  0.5  pound,  t  cents 



Sugar,  lo  pounds,  56  cents  1 163) 

Me-:  Potatoes.  21  pounds.  45  cents 
canned  tomatoes.  1.8  pound-,  pj  cents    2 
Fruits,  jelly,  3.5  pounds,  28  cents (235) 


Total  vegetable  food :;.  23 

Total  food ;  t 


Protein. 

Grams. 

Grams. 

39 

1 

':; 

Carbo- 
hydrates. 


Fuel 

value. 


Grams. 


18.  6 


118 


1.6 

2.8 
.6 

.4 


70 

2 
4 

2 


1.6 

1.1 


1.8 
.3 


1.0 

1.  1 


"f 


i  atones. 

659 
[32 


1.69 
.12 

6.3 

1 

2.  6 

.2 

53 

13 

34 
67 

1,680 
136 

.69 
06 

9 

304 

2.  56 

9.5 

62 

13 

2. 120 

1'3-J 


1.15 

1.8 

20 

2 

1-7 

846 

2.57 

10. 2 

60 

*5  j 

195 

1,778 

252 

■_■'., 


1.82 

7.  9 

102 

14 

646 

3,117 

2.4    .. 

197 

788 

2.  5 

9 

1 

357 

.28 

1.2 

1 

16s 

.  063 


54 

Table  11. —  Weights  and  cost  of  food  and  nutrients  in  dietary  studies  of  Germanfamir 

lies — Continued. 


v l  consumed  during  the  whole  study  i  -  days). 

Cost,  nutrients,  and  fuel  value  of  i 1  per 

man  per  day. 

Kinds  and  amounts. 

Cost. 

Cost. 

Protein. 

K,„ 

Carbo- 
hydrates. 

Fuel 

value. 

Dietary  study  No.  Via. 

\MM  \i,   POOD. 

Beef:  Suet,  3  pounds,  L6  cents  (35);  shoulder, 
B.7  ■  pounds,  s7  cents  1 19);  shin,  2  pounds,  16 
cents  (17);  round,  l. 25  pounds,  L8 cents  (28)... 

Pork:  Ham,  5  pounds,  50  cents  (60);  sausage,  3 
pounds,   17  cmts  (66);  steak,   L.5  pounds,  20 

Dollars. 

1.36 

1.17 
.22 
.36 
.  32 

t 'ents. 
4.3 

3.6 

.  7 
1.1 
1.0 

Grams. 

30 

18 
3 

Grams. 

18 

49 
2 
12 

1 

Grams. 

l 

Calories. 

551 

.Mis 

30 

Butter,  l  pound,  36  cents  (106) 

107 

Milk,  skim.  Hi  pounds,  32  cents  i  L15) 

8 

12 

3.43 

10.7 

59 

112 

13 

1  285 

VEGETABLE    FOOD. 

Cereals:  Corn  meal,  12  pounds,  12  cents  (119); 
flour,   l.r>  pounds,    11    cents  (122);    bread,    25 
pounds,  76  cents  (147):  cakes,  3.75  pounds,  40 
cents  |  L51 1 

1.69 
.06 
.35 

5.  3 

.2 

1.1 

55 

16 

371 
14 
37 

L,846 

Vegetables,  potatoes,  it  pounds,  35 cents  (196)  .. 

4    

104 

2. 10 

6.6 

59 

16 

422 

"  066 

Total  food 

5. 53 

17.3 

118 

128 

435 

Dietary  study  No.  :.'<<. 

ANIMAL   FOOD. 

Beef:  Shoulder.  7  pounds,  66  cents  (19);  round, 
5  pounds,  98  cents  (28) 

1.64 

1.04 

.55 

.51 

.90 

6.1 

3.8 
2.1 
1.9 
3.3 

36 

12 

14 
4 

IS 
66 

i 

32 

304 

Pork:  Sausage,  3.25  pounds,  15  cents  (66);  pork 
chops,  2  pounds,  28  cents  (58)  :  lard,  2  pounds, 
81  cents (62) 

1 

639 

Fish:  Whiteflsh,  8  pounds,  56  cents  (103) 

92 

43 

Butter,  2. 25  pounds,  90  cents  (106) 

285 

4.  65 

17.2 

66 

123 

1 

1,303 

VEGETABLE  FOOD. 

Cereals:  Bread.  18  pounds,  79  cents  (147):  buck- 
wheat,  2    pounds,  10  cents    (118);    flour,  20 
pounds,    81    cents    (122);    ginger   cakes,    1.5 

1.82 

.50 

.72 

6.7 
1.9 

2.7 

70 

10 

458 

135 

84 

2,  201 

Sugars,   etc.:   Sugar,  7  pounds.  42  cents  (163);' 

540 

Vegetables:    Potatoes,    24.5    pounds,    19   cents 
(196):  onions.  1.6  pounds,  2  cents  (189);  cab- 
bage, 1.1  pounds.  1  cents  (181  i:  canned  toma- 
toes, 1.8  pounds.  10  cents  (209);  turnips,  8.75 
pounds,  7  cents  (212) 

11 

1 

389 

Total  vegetable  food 

3.  04 

11.3 

81 

11 

677 

8. 130 

Total  food 

7.  09 

28.  5 

147 

134 

678 

4,  493 

Dietary  study  No.  ..'•>'"  (duration,  l  day). 

ANIMAL   FOOD. 

Beef:    Shoulder,  1.5  pounds,  15  cents  (19);  bo- 

.  28 
.10 
.05 
.10 
.16 

7.0 
2.  5 

1.8 
2.  5 
4.0 

49 

21 

4 

9 

3 

24, 

19 

525 

Fish:  Smoked  herring,  0.9  pound.  I0cents(88).. 

164 

43 

Mutter   n  25  pound    10  cents  (106) 

214 

Milk,  4.2  pounds,  16  cents  '111) 

16 

24 

329 

.69 

17.8 

90 

92 

24 

1,275 

55 

Table  LI. —  Weights  and  cost  of  food  and  nutrients  in  dietary  studies  of  Germanfamir 

//'/>•—(  lontinued. 


l l  consumed  during  the  whole  study    7  -1. 

Cost,  nutrients,  and  fuel  value  of  food  per 
man  per  day. 

Kinds  and  amounts. 

Cost. 

Protein. 

Fat. 

Carbo- 
hydrates. 

Fuel 
value. 

Dietary  study  .\'<<.  iSa  {duration  i  day)— Cont'd. 

VK'.i  i  \i:i  i:  POOD. 

ir,  0.9  pound,  3  cents  1 122);  white 
bread,  2.25  pounds,  LO  cents  (147);  rye  bread, 
2.26  pounds,  LO  cents  (146  ;  buns,  0.7  pound,  5 

rents  (149)                          

Dollars. 

0.28 
,05 

.  18 

Ci  nts. 

7.0 
1.3 

Grams. 
65 

Grams. 

n 

Grams. 

Ill 
139 

Calories. 

1.926 

156 

Vegetables:  Potatoes,  3.5 pounds,  9  cents    L96); 

34 

3 

719 

Total  vegetable  food 

.46 

11.5 

99 

14              645 

3, 101 

Total  !'"<><  1            

1.15 

28.  8 

189 

106                669 

4,376 

DIETARY  STUDY  OF  AN  AMERICAN  FAMILY  (No.   25a). 

This  family  comprised  two  healthy  women  of  frugal  habits.  They 
occupied  throe  rooms,  for  which  they  paid  $6  a  month.  During  the 
period  of  the  study  they  spent  15  cents  for  tea  in  addition  to  the  pur- 
chase of  food. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
4l\  equivalent  to  34  meals  of  a  man,  or  equivalent  to  1  man  11  days. 


Table  12. —  Weights  and  cost  of  food  and  nutrients  in  a  dietary  study  of  an  American 

family. 


Food  eonsumed  during  the  whole  study  <7  days), 

Cost. 


Kinds  and  amounts. 


Dietary  study  Xo.  25a. 

ANIMAL    FOOD. 

Beet:  Shoulder.  1.5  pounds,  24  cents  (19).  Veal, 
l  pound,  20  cents  (37);  liver,  l  pound,  6  cents 
(8) 

Pork,  scrapple,  l  pound,  6  cents  (67) 

Fish,  mackerel,  L.75  pounds,  '-!•_,  cents  (91) 

Butter,  l  pound,  40  cents  (106) 

Cheese,  cottage,  0.5  pound,  5  cents  (HO) 

Milk.  1.06  pound-,  1  cent-  I  11-h 


Cost,  nutrient-,  and  fuel  va'ue  <>;'  food  per 
man  per  day. 


Cost. 

Protein. 

Cents. 

lira  m*. 

4..-S 

25 

.  5 

1 

2.0 

7 

3.6 

1 

.0 

4 

.4 

•  ) 

Fat. 


Carho-        Fuel 
hydrate-,    value. 


Calories. 


Graras. 

8 
8 

:; 

1 
5 

35 

1 

175 
95 

55 
316 

•JO 
34 


1.27 

11.5 

40 

5G 

9 

VEGETABLE    Food. 

Cereals:  Bread.  7  pound-.  35  cents  (147);  dough- 
nuts, 1  pound.  10  cents  (156);  corn  meal.  2 

.50 

.  22 
.20 

.  57 

L5 

2.  0 
1.8 

•  > 
2 

11 
1 

167 
53 

1,221 

Sugar,  3  pounds,  ii  cents  (163);  molasses,  1.5 

676 

Vegetables:  Cabbage,  2.76  pound-.  Hi  cent- 1 181 1; 

cabbage,  pickled,  1.5pounds,  10 cents    181    ... 
Fruit-:  Prunes.  1  pound,  15 cents  (247);  bananas, 

2.5  pounds.  10  cents  (218) ; oranges,  0.75  pound. 

10  cents  (238);  strawberry  preserve,  1  pound. 

V  cent-  (251) ' 

in 

229 

Total  vegetable  food 

1.49 

13.  5 

43 

15 

465 

-'.166 

Total  food 

2.  76 

25. 0 

83 

71 

474 

2,  861 

56 

DIETARY  STUDIES  OF  IRISH  FAMILIES   iNos.  26a-28a). 
The  detail-  of  three  dietary  studied  with  Irish  families  follow: 
DIETARY    STUDY    NO.  26  !  , 

This  family  consisted  of  a  man.  a  woman,  and  four  children:  aged 
9,  7.  and  2j  years,  and  9  months,  respectively.  The  woman  was  not 
strong;  the  children  were  well  but  pale.  The  income  of  the  family 
was  sl  5  per  week.  They  paid  *10  a  month  rent  for  four  rooms  and  a 
bathroom.  During  the  course  of  the  study  they  spent  S1.12  for  tea 
and  coffee,  8  cents  for  salt  and  pepper,  and  5  cents  for  pickles. 

The  study  continued  7  days.  The  number  of  meals  taken  was  as 
follows: 

Meals. 
Man 21 

Woman  (21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Two  children,  9  and  7  years  (42  meals  X  0.5  meal  of  man  I,  equivalent  to.  21 

Child,  2$  years  (21  meals  X  0.4  meal  of  man),  equivalent  to 9 

Child,  9  months  (21  meals  X  0.3  meal  of  man),  equivalent  to 6 

Total  number  of  meals  equivalent  to 74 

Equivalent  to  one  man  twenty-five  days. 

DIETARY    STUDY    XO.   27 A. 

This  was  a  storekeeper's  family,  comprising  a  man  and  a  woman. 
They  paid  $12  a  month  rent  for  three  rooms,  not  including  the  store, 
which  was  on  another  street.  They  spent  20  cents  for  tea  in  addition 
to  the  food  materials  purchased  during  the  course  of  the  study. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 
Man 21 

Woman  (21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Total  number  of  meals  equivalent  to 38 

Equivalent  to  one  man  thirteen  days. 

DIETARY    STUDY    XO.   28a. 

This  family  included  a  man.  a  woman,  and  five  children,  aged 
respectively  15,  12,  {.K  and  5  years,  and  '21  months.  They  were  rather 
sickly.  The  man  was  a  painter,  out  of  work  at  the  time  of  the  study. 
When  employed  he  earned  &15  per  week.  One  of  the  children,  a  hoy. 
earned  S3  per  week.  They  paid  $12  a  month  rent  for  a  house  of  rive 
rooms,  the  rent  being  applied  to  the  purchase  of  the  house.  During 
the  course  of  the  study  they  spent  15  cents  for  tea,  30  cents  for  coffee, 
and  5  cents  for  yeast  in  addition  to  the  food  materials  purchased. 


57 


The  study  continued 
as  follows: 

Man 


\ en  (lav--. 


The  number  <>!'  meals  taken  was 


..  21 


Woman  (21  meals      0.8  meal  of  man),  equivalent  to 17 

Child,  15  years  (21  meale      0.8  meal  of  man),  equivalent  to 17 

Child,  L2  years  (21  meals   •   0.7  meal  of  man),  equivalent  to 15 

Child,  9  years  (21  meals   ■   0.5  meal  of  man),  equivalenl  to 11 

Child,  5  years  l  2]  meals  x  0.4  meal  of  man  |,  equivalenl  to 8 

Child,  21  months  (21  meals   ■   0.3  meal  of  man),  equivalenl  to 6 

Total  number  of  meals  equivalenl  to 95 

Equivalent  to  one  man  thirty-two  days. 

Table  13. —  Weights  <ni<l  <■<>■</  of  food  and  nutrients  in  dietary  studies  of  Irish  familie. 


1  consumed  during  the  whole  study  1 7  days  i. 

Cost,  nutrients,  and  fuel  value  of  food  per 

man  per  day. 

Kinds  and  amounts. 

Cost. 

CoM. 

Protein. 

.,           Carbo- 
Fat     hydrates. 

Fuel 
value. 

l>t<  tar;/  study  No. 
ANIMAL   POOD. 

Beef:  Round,  7  pounds,  Si. 20  (28);  shoulder,  5 
pounds,  52  cents  (19).     Mutton.  3  pounds,  36 
cents  (51).    Veal,  l  pound,  20  cents  (371 

Pork:  Sausage,  1  pound.  14  cent-  (66);  chops.  3 

pounds,  51  cents  (58);  ham.  1  pound.  20  cents 

lard.  1  pound.  16  cents  (62 ) 

Dollars. 

Cents. 

■ 

9.1 

Grams. 

12 

6 

11 

Grams.     Grams. 

J 

Calories. 
158 

1.01            4.1 

.38          1.5 

.  72           2.  9 

15   

44- 

Pish:  Mackerel,  l  pound,  18  cents  (91);  white- 
fish  2  pounds,  20  cents  1 103) 

2       

42 

Milk   18.9  pounds,  72  cents  U14) 

11                  17 

5       

2:17 
57 

Cheese.  Neufchatel,  1  pound,  16  cents  (112) 

.16            .6                3 

Total  animal  food. 


VEGETABLE   FOOD. 

Cereals:  Bread.  32  pounds.  SI. 60  (147);  buck- 
wheat, 2  pounds,  10  cents  (118);  barley,  1 
pound.  3  cent-  ill-  i;  cake.  0.5  pound.  10  cents 
(1.50):  doughnuts.  i  pound,  10  cents  1 156) 

Sugar.  6  pounds,  36  cents  (163) 

Vegetables:  1'otatocs,  24.5  pounds.  85  cents  (196) ; 
canned  tomatoes.  7.1  pounds,  44  cents  (209): 
sauerkraut.  2  pounds.  Is  cents  (204);  cabbage, 
1.4  pounds,  5  cents  (181),  onions.  1.6  pounds. 
5  cents  (189);  turnips.  6  25  pounds.  14  cents 
(212);  dried  peas.  i  pound,  12  cents (198);  corn, 
canned.  1,3  pounds,  12  cents  i  184) 

Fruits,  prunes.  1  pound,  16  cents  (247) 


Total  vegetable  food. 
Total  food 


Dietary  study  No.  27a. 


ANIMAL   KooD. 


Beef:  Corned,  2  pounds,  24  cents  (2);  stewing,  3 
pound-,  22  cent-  (33);  chuck.  3  pounds  36 
cents  (11);  bologna,  1  pound,  12  cents  (l). 
Mutton.  1.5  pounds.  12  cents  (51) 

Fish,  haddock.  3  pounds.  Is  cents  I  84  • 

Eggs,  1.63  pounds.  33  cents  (105) 

Butter.  3  pounds,  60  cents  (106) 

Milk.  11.5  pounds,  44  cents  (114) 


Total  animal  food. 


VEGETABLE   FOOD. 

Cereals:  Oatmeal,  3  pounds.  15  cents  (130);  b  r- 
ley.  0.5  pound,  3  cents  (117):  flour.  9  pounds. 
27  cents  (122) 


1.93 
.36 


1.95 
.16 


B.95 


1.06 
.18 


2.61 


18.2 


17.6 


8.1 
1.4 

4.6 
3.4 


20.0 


3.4 


82 


18 


164 


365 
109 


113 
12 


20 


20 


318 


1,2-fi 


1,816 

436 


542 

4- 


2,  -42 


4,084 


36 
73 

796 
274 


1,888 


1,586 


:», 


Table  l.">. — -Weights  and  cost  of  food  and  nutrients  in  dietary  studies  of  Irish  famiUes- 

< lontinued. 


;  consumed  during  the  whole  Btudy    7  days  . 

Cost,  nutrient-,  and  fuel  value  of  food  per 

man  per  day. 

Kind-  and  amount-. 

Protein        F-it           Carbo-          Fuel 
iron  m.      hat.      Qydrates      valm. 

Dietary  study  Xo.  t7a — Continued. 

vegetable  food— continued. 

-  and  starches:  Sugar,  1.5  pounds,  18 

:  cornstarch,  l  pound.  5  cents   172  i 

Vegetables:  Potatoes,  12.25  pounds,  36  cents 
cabbage,  1.38  pounds.  5  cent- 1 L81 1;  onions.0.8 

pound,   2   cents  (189);   carrot-.  0.34   pound.  1 
cent  (182):  turnips,  1.4  pound-.  3  cent- 
canned  tomatoes,  3.5  pounds,  20  cent-    2 

Dollars.    <'<itt.-. 
1.8 

.  66          ■",.  i 

Grams.    Grams.     Gram 

- 1              336 

12             1                                125 

Total  vegetable  food 

Total  food 

Dietary  study  No. 

ANIMAL   FOOD. 

Beef:  Round.  4  pounds,  62  cent-  (28);  Bhoulder, 
"2 pounds,  24  cents  (19);  liver,  l  pound,  8  cents 

bologna,  2.5  pounds.  30  cents  ,  1  >.     Veal,  2 


pounds,  28  cents  i  37  i 
111(1. 
-   cei 
cents  (62) 


Pork:   Rib,  1  pound.  12  cents  (54);   scrapple,  2 
pounds.  18  cents   (67);    lard,  1.5   pounds.   20 


Butter.  3  pounds.  SI. 10  1 106  I  ... 
Milk.  9.4  pounds,  36  cents  (1U) 

Cheese,  1  pound.  13  cents  (111) 


Total  animal  food 

VEGETABLE   FOOD. 

Cereals:  Barley.  0.5  pound.  3  cents  (117);  flour. 
14  pound-.  40  cents  (122);  cake.  0.9  pound.  10 
cents  (150);  buns.  3.95  pounds,  25  cents  (148); 
bread.  9.5  pounds.  40  cents  (147) 

Sugars. etc. :  Sugar.  9  pounds.  47 cents  1 163  l :  sirup. 
0.75  pound,  5  cents  1 166) 

Vegetable-:  Canned  corn.  1.9  pounds,  22  cents 
184  :    potatoes.  24.5  pounds.  77  cent- 
greens.  3.25  pounds.  11  cents    205   


1.34 

10.  3 

66 

12 

494 

- 

3.  95 

30.3 

153 

176 

514 

4,285 

1.52 

.50 

1.10 

.36 

.13 

4.s 

1.  6 

3.4 

1.1 

.4 

30 
3 

16  L 

30 
36    .. 

260 

291 

320 

4 
4 

61 

3.61 

11.3 

41 

92 

10 

1 .  021 

Total  vegetable  food.' 
Total  food 


1.24 


3.9 
1.6 

3.4 


40 


102 


266 
135 


481 


1.304 
•540 

325 


2, 169 


190 


SUMMARY  AND   GENERAL  DEDUCTIONS. 

The  results  of  the  dietary  studies  in  Philadelphia  are  summarized  in 
the  following  table: 

Table  14. — Summary  of  results  of  dietary  studies  of  Philadelphia  families. 


Dietary 
study 

number. 


Families. 


Cost.        Protein. 


Fat. 


Carbo- 


Fuel 


hydrates,     value. 


7a  Colored. 

M  do.. 

9a  do.. 

10a  do.. 

11a  do 


Centt 


Grams.       Grams.      Grams.     Calories. 


9.1 

65 

210 

1.715 

26.4 

s 

121 

_ 

2.  726 

26.3 

123 

164 

-- 

-- 

17.2 

- 

69 

1,967 

26.  3 

187 

182 

58"! 

4.716 

21.1 

107 

121 

374 

3.001 

59 


Taw  i:  14. — Summary  of  results  of  dietary  studies  of  Philadelphia  families — Cont'd. 


Dietarv 

study 

number. 

Families. 

Protein. 

Carbo- 
hydrates. 

Fuel 

vain.-. 

12a 

Italian 

22  T 

102 
127 

130 
103 

177 

ISa 

do 

2.  MB 

29.  0 

in 

116 

368 

1  la 

19.1 

21.  J 
]-.:> 
19.9 

•Jl.it 

83 
152 

11". 

165 

II 
107 
78 
67 
50 

522 

m.-» 

j.">^ 

17a 
L8a 
15a 

do 

do 

Russian  Jew 

8,615 

l 

16a 

Roumanian  Jew 

•jo.  6 

120 

69 

496 

German 

--do 

<i<> 

do 

do 

19a 

20a 
21a 
22a 

24a 

10.2 

17.:: 

28   - 

•J>  i.J 

lis 

lis 
147 
189 
150 

85 

128 
134 

Hit; 

442 
195 
135 

678 

971 

1,778 

4,376 
5,01  :i 

Average 

•jo.  6 

130 

101 

3. 117'. 

25.  0 

si 

71 

471 

Irish 

do 

do 

Average 

Average  i >f  all  22  studies 

26a 
27a 
28a 

30.3 
20.2 

160 

1.-.:; 
90 

110 
176 
102 

616 
514 
481 

4,084 
I..-". 
3,110 

28.  8 

135 

129 

537 

:;.  836 

22.8 

115 

102 

476 

3.  308 

Iii  several  of  the  studies  the  cost  of  the  diet  per  man  per  day  was 
relatively  very  high,  and  in  nearly  all  of  them  it  was  higher  than  was 
accessary.     The  average  given  in  the  table  above,  while  indicating 

what  these  families  spent  for  their  food,  represents  a  greater  amount 
than  it  was  necessary  to  spend  in  those  regions,  in  the  time  when  these 
studies  were  made,  to  provide  a  diet  in  every  way  as  satisfactory  as 
the  average  obtained  in  the  studies.  Thus.  14  of  the  22  families 
included  in  these  studies  paid  from  20  to  :-3*3  cents  per  man  per  day  for 
food  materials  (not  including  food  accessories)  which  supplied  no  more 
nutrients  or  energy  than  it  was  estimated  could  have  been  obtained 
for  15  cents  if  there  had  been  more  intelligence  in  marketing:  and 
those  families  who  -pent  less  than  20  cents  per  man  per  day  for  food 
obtained  less  than  they  should  for  the  money  spent.  This  i-  quite 
apparent  upon  a  study  of  the  results  summarized  above.  For  instance, 
among  the  5  colored  families  3  of  them  spent  practically  the  same  amount 
for  their  food,  namely  26. 3  cents  per  man  per  day  in  two  cases  and  26.4 
cent-  in  the  third.  But  the  quantities  of  nutrients  and  energy  obtained 
varied  widely.  Thus,  in  study  No.  8a  the  family  obtained  per  man  per 
day  but  80  grams  of  protein  and  :2.7s»*>  calories  of  energy:  the  family  in 
study  No.  9a  spent  <>.i  cent  per  day  less,  but  got  43  grams  of  protein 
and  1,154  calories  of  energy  more,  while  the  family  in  study  No.  11a 
for  the  same  expenditure  secured  Ls7  gram-  of  protein  and  over 
4,700  calories  of  energy.     The  family  in  study  No.   10a   spent  17.2 


60 

cents  per  man  p<  r  day,  and  obtained  just  as  much  protein  as  the  fam- 
ily in  dietary  study  No.  8a  for  26.4  cents,  but  only  about  two-thirds 
as  much  energy;  this  deficiency  being  due  to  the  fact  that  they  expended 
a  smaller  proportion  of  their  money  upon  pork  and  vegetable  foods  and 
thussecured  less  fat  and  carbohydrates.  The  family  in  dietary  study 
No.  7a  were  certainly  underfed:  they  spent  but  9. 1  cents  per  man  per 
day  for  food,  and  obtained  for  it  but  65  grams  of  protein  and  a  little 
over  1,700  calories  of  energy.  Their  purchases,  however,  were  just 
about  as  economical  as  those  in  dietary  study  No.  11a. 

The  results  with  the  two  Italian  families  studied  di tiered  consid- 
erably. The  family  in  study  No.  12a  spent  22.7  cents  per  man  per 
day,  and  obtained  102  grams  of  protein,  and  nearly  3,500  calories  of 
energy,  while  the  family  in  study  No.  13a  spent  35.4  cents  and  got  a  little 
more  protein — 127  grams — but  only  about  two-thirds  as  much  energy 
as  in  No.  12a.  These  were  among  the  least  economical  of  the  families 
included  in  these  studies. 

The  group  in  which  there  was  the  most  uniformity  as  regards  the 
quantity  of  nutrients  and  energy  of  the  diet,  and  also  with  respect  to 
economy  of  purchase,  was  that  made  up  of  German  families.  In  the 
average  of  the  6  families  of  this  group  the  diet  cost  20.0  cents  per  man 
per  day,  and  furnished  130  grams  of  protein  and  very  nearly  3,700  calo- 
ries of  energy.  One  family  in  this  study  was  considerably  underfed, 
spending  only  10.2  cents  per  man  per  day  for  their  food.  This  was 
practically  just  half  of  the  amount  spent  by  the  average;  but  for  this 
expenditure  they  secured  very  nearly  half  of  the  protein  and  energy 
found  in  the  average  diet  for  the  group. 

Of  all  the  families  studied  in  Philadelphia,  the  woman  in  dietary 
study  No.  2-ia  of  this  group  was  believed  by  the  investigator  to  show 
the  most  intelligence  on  the  subject  of  marketing.  She  had  tried  all 
the  markets  in  the  vicinity  of  her  home  until  she  had  found  the  most 
reasonable  one,  which  she  then  patronized  regularly.  For  20.2  cents 
per  man  per  day  she  secured  150  grams  of  protein  and  5,063  calories 
of  energy,  while  the  family  in  study  No.  22a.  to  obtain  almost  as 
much  protein,  but  somewhat  less  energy,  expended  28.5  cents. 

In  the  average  of  the  results  with  the  live  Jewish  families  the  cost 
of  the  diet  was  the  same  as  that  for  the  German  families,  but  the 
average  diet  of  the  Jewish  families  provided  on  the  average  only  120 
grams  of  protein  and  3^086  calories  of  energy.  Two  of  the  families, 
those  in  the  studies  Nos.  14a  and  15a,  were  decidedly  less  economical 
than  the  rest  of  the  group,  and  although  they  spent  a  sufficient  amount 
of  money  they  were  hardly  sufficiently  fed  when  compared  with  other 
families  and  with  the  average  of  all  of  them. 

The  cost  of  the  diet  in  the  average  for  the  three  Irish  families  was 
very  nearly  the  same  as  that  for  the  Italian  families,  but  the  quanti- 


61 

ties  of  nutrients  and  energy  procured  were  noticeably  larger  for  the 
former. 

The  only  native  American  family  included  in  these  studies  was  that 
in  study  No.  25a.  They  spenl  25  cents  per  man  per  day.  for  whirl) 
they  -ecured  83  grams  of  protein  and  2,861  calories  of  energy  a  diet 
exactly  the  same  in  protein  and  hut  very  little  higher  in  energy  than 
that  in  study  No.  1  la  (a German- Jewish  family),  which  mst  6  cents  per 
day  less. 

Most  of  the  above  comparisons  of  different  diets  as  regards  economy 
have  been  made  between  families  of  the  same  nationality.  Similar  facts 
are  observed  in  comparing  the  results  with  families  of  different  nation- 
alities. Thus  in  dietary  study  No.  24a  with  the  German-American 
family  the  cost  of  the  diet  was  20.2  cents  per  man  per  day.  for  which 
L50  grams  of  protein  and  5,063  calories  of  energy  were  secured,  while 
in  dietary  study  No.  28a,  with  an  Irish  family,  the  cost  per  man  per  day 
was  exactly  the  same,  hut  only  90  grams  of  protein  and  3,190  calories 
of  energy  were  secured.  The  family  of  Roumanian  Jews  in  dietary 
study  No.  16a  spent  21  cents  per  man  per  day.  a  trifle  more  than  the 
two  families  just  mentioned,  and  secured  165  grams  of  protein  and 
3,502  calories  of  energy;  that  is,  little  more  protein  but  much  less 
energy  than  in  the  family  in  study  No.  24a.  Again,  the  colored  family 
in  dietary  study  No.  10a  spent  17.2  cents  per  man  per  day  and  secured 
hut  80  grams  of  protein  and  1,967  calories  of  energy,  while  the  Ger- 
man family  in  study  No.  21a  spent  17.3  cents  per  man  per  day  and 
secured  118  grams  of  protein  and  3,351  calories  of  energy.  The  two 
most  expensive  dietaries  in  the  whole  number  were  that  of  the  Italian 
family  in  the  study  No.  13a  and  that  of  the  Irish  family  in  study  No. 
26a.  The  former  spent  35.1  cents  per  man  per  day  and  secured  127 
grams  of  protein  and  2,162  calories  of  energy,  while  the  latter  spent 
35.8  cents  per  man  per  day  and  secured  160  grams  of  protein  and  4.ns4 
calories  of  energy. 

It  is  interesting  to  observe  that  the  family  in  study  No.  13a  consisted 
of  two  women;  so  also  did  those  in  Nos.  25a  and  11a.  In  all  three  the 
cost  calculated  to  the  basis  per  man  per  day  was  high,  but  the  economy 
of  the  diets  purchased  varied  widely. 

So  few  data  regarding  the  occupations  of  the  different  families  are 
available  that  but  little  can  be  said  concerning  the  fitness  of  the  diets. 
Most  of  the  families  were  without  regular  incomes,  so  it  may  he 
inferred  that  they  were  not  engaged  in  steady  work.  The  average  of 
the  22  studies  summarized  above  agrees  practically  with  the  common 
standard  for  a  man  at  light  to  moderate  muscular  work;  the  number 
of  studies  in  which  the  diet  was  fairly  near  the  average,  however,  was 
small,  the  larger  part  of  them  being  either  considerably  higher  or 
lower  than  this.  The  family  in  study  No.  27a  was  that  of  a  store- 
keeper.    The  diet  in  this  study,  furnishing  153  grams  of  protein  and 


62 

1,235  caloric-  of  energy,  would  certainly  seem  to  be  ample.  The 
family  in  study  No.  22a  also  kept  a  store,  but  it  was  Looked  after  by 
the  woman  during  the  day,  while  the  man  was  away  at  work.  In 
this  case  also  the  diet  with  147  grams  of  protein  and  4.4'.»:;  calorie-  of 
energy  would  seem  to  be  more  than  sufficient,  unless  the  man  was 
engaged  in  hard  work.  In  the  note-  concerning  the  family  in  study 
No.  L8a  it  was  stated  that  one  room  of  the  house  was  \\>^\  as  a  tailor 
shop.  If  tailoring  was  the  occupation  in  this  case,  the  diet,  which  fur- 
nished L15  grams  of  protein  and  3,615  calories  of  energy,  was  certainly 
sufficient.  One  of  the  two  women  who  comprised  the  family  in  study 
No.  11a  was  a  washerwoman.  If  steadily  employed  she  would  doubt- 
It  ss  require  considerably  more  food  than  the  average  woman;  hut  it 
would  hardly  be  expected  that  the  diet  for  the  two  women  would  need 
to  average  ls7  grams  of  protein  and  4.716  calorie-  of  energy  per  man 
per  day  as  found  in  this  study. 

Two  faults,  then,  are  quite  generally  evident  in  these  studies.  There 
was  a  tendency  to  buy  too  much  where  there  was  sufficient  money, 
and  the  prices  paid  for  nourishment  were  considerably  higher  than  was 
necessary. 

One  reason  for  the  expensiveness  of  the  diet  was  found  in  the  way 
the  families  lived.  Since  they  had  no  regular  incomes  they  could  not 
purchase  their  food  materials  in  quantities,  but  bought  their  provisions 
only  on  the  day  they  were  used  and  only  as  much  a-  was  needed  at  the 
time.  Such  method  of  purchasing  materials  in  small  quantities  is 
always  more  expensive  than  buying  in  larger  amounts. 

Furthermore,  almost  every  one  of  the  families  in  the  Philadelphia 
studies  bought  groceries  and  provisions  at  the  small  corner  store-  -<> 
common  in  that  city,  rather  than  at  the  larger  markets  where  the 
goods  could  be  obtained  much  cheaper.  For  instance,  the  small  corner 
grocery  in  the  vicinity  of  the  settlement  charged  5  cents  a  pound  for 
Hour,  while  the  best  flour  could  be  had  at  a  larger  store  a  little  farther 
away  for  3^  cents,  even  in  small  quantities.  The  only  butter  for  sale 
at  the  small  store  cost  4o  cents  a  pound,  while  good  butter  could  be 
purchased  at  a  market  two  blocks  away  for  28  or  30  cents.  At  the 
same  market  cuts  of  meat  like  neck  and  shin  could  be  obtained  for 
3£  and  4  cents  a  pound  which  at  the  smaller  store  cost  6  cents.  Milk 
in  small  quantities  cost  not  less  than  8  cents  a  (mart. 

Not  only  were  the  food  materials  sold  at  the  small  store  generally 
higher  in  price  than  could  be  obtained  elsewhere,  but  the  majority  of 
them  in  the  poorer  quarters  of  the  city  were  of  inferior  quality. 

One  article  which  had  considerable  effect  upon  the  cost  of  the  diet- 
aries because  it  was  used  so  generally  and  in  such  large  quantities,  was 
bread.  Baker-'  bread  was  used  by  about  half  of  the  families.  The 
so-called  pound  loaf  sold  by  the  bakers  weighed  usually  more  than 
that— on  an  average  about  lh  pounds.     The  Loaves  were  about  a  third 


63 

Larger  than  the  ordinary  pound  loaf  of  homemade  bread,  but  they 
were  excessively  raised  and  dried  quickly,  and  altogether  were  far  from 
the  ideal  nutty,  firm,  nutrition-  loaf. 

[n  regard  to  green  vegetables  the  conditions  were  more  favorable. 
The  poorer  streets  of  the  city  were  usually  well  provided  with  these 
in  their  season  and  at  price-  about  as  reasonable  as  in  the  large 
market-.  Many  hucksters  and  farmers  brought  their  vegetables 
directly  to  the  streets  in  which  these  families  lived  and  sold  them 
without  the  middleman'-  profit. 

To  some  extent  the  people  in  these  regions  were  not  responsible  for 
tin1  costliness  of  their  diet.  In  no  case  were  there  any  conveniences  for 
the  use  of  ice  for  keeping  food,  and  in  few  it*  any  cases  was  there  suffi- 
cient money  to  enable  them  to  buy  in  very  large  quantities.  But  while 
the  costliness  of  the  diet  may  be  accounted  for  to  some  extent  by  lack 
of  -pace  to  keep  quantities  of  provisions  and  lack  of  money  to  buy 
them,  a  considerable  part  of  it  was  unnecessary,  a-  was  shown  by  a 
comparison  of  the  different  diet-  as  regards  economy,  and  for  people 
in  the  circumstances  of  those  of  the  families  studied  it  was  unwarrant- 
able. A  little  more  intelligence  in  the  matter  of  marketing  would 
have  enabled  many  of  the  families  to  provide  practically  the  very 
same  diet  at  a  much  smaller  cost,  or  a  better  diet  for  the  sum  expended. 
This  fact  has  been  well  illustrated  by  a  comparison  of  the  diet  obtained 
by  the  woman  in  study  Xo.  24a  with  that  secured  by  other  families  for 
the  same  money  or  more.  This  woman  had  found  that  in  the  small 
store  near  Iter  home  food  materials  cost  her  very  much  more  than  in  the 
market  a  few  blocks  farther  away.  She  could  get  good  sugar  at  4 
cent-  at  the  market,  or  larger  store,  which  would  cost  her  6  cent-  at 
the  small  store.  Meat  for  which  she  would  have  to  pa}T  10  cents  at 
the  -mall  -tore  she  could  get  for  6  cents  at  the  market.  Accordingly 
she  traded  at  tin1  market  a-  much  as  possible. 

A  little  knowledge  of  the  comparative  nutritive  values  of  food 
material-  would  have  enabled  a  number  of  the  families  in  these  studies 
to  have  saved  a  considerable  part  of  the  money  -pent  for  food  by  using 
different  kinds  of  food  materials  from  those  purchased.  Some  of  the 
families  used  the  higher  priced  cuts  of  meat  while  other-  obtained 
more  nourishment  for  the  same  or  less  money  -pent  for  cheaper  cut-. 
Two  of  the  families  used  cornmeal  and  two  used  rye  bread  during  the 
week-  when  the  studies  were  made.  None  of  the  rest  used  any  other 
meal  or  Hour  than  the  higher  priced  white  flour,  although  the  cheaper 
grade-  of  flour  are  by  many  regarded  a-  equally  nutritious  and  pala- 
table. Dried  beans  occurred  in  nine  of  the  dietaries  and  dried  pea-  in 
five,  but  only  in  small' quantities  and  not  a-  a  staple  article  of  food,  not- 
withstanding that  the^e  are  among  the  cheapest  and  most  nutritious  of 
foods  commonly  available.  In  the  more  general  use  of  dried  [ten-. 
beans,  cornmeal  and  the  cheaper  cuts  of  meat,  these  dietaries  could 


<;  | 

have  been  not  only  cheapened  as  to  cost,  but  when-  there  was  little  to 
spend,  greatly  increased  in  nutritive  value. 

DETAILS  OF  THE  STUDIES  IN  CHICAGO. 

The  dietary  studies  in  ( Chicago  were  made  in  the  spring  in  the  vicinity 
of  Hull  House  among  families  in  the  region  in  which  the  work  of  the 
settlement  was  carried  on. 

No  difficulty  was  experienced  in  securing  from  the  families  selected 

permission  to  make  the  studies,  a^  the  work  of  the  Hull  House  was 
well  known  to  them  and  appreciated.  A-  was  the  case  in  Philadelphia, 
the  families  were  believed  to  he  typical  of  those  living  in  the  thickly 
congested  regions  of  our  large  cities.     The  families  studied  in  Chicago 

were  superior  as  regards  intelligence,  etc.  to  those  studied  in  Phila- 
delphia. As  regards  nationality,  they  comprised  native  American-. 
American-  of  German  and  Irish  descent.  Scotch.  English,  [rish  and 
German,  American-Irish.  English-American.  English-Irish,  German- 
American,  French-Canadian.  Hungarian,  and  Bohemian.  Most  of 
these  families  were  in  much  better  circumstances  than  those  studied 
in  Philadelphia,  a  large  portion  of  them  having  good  incomes.  In 
nearly  all  of  them  the  women  were  members  of  the  Hull  House 
woman*-  club.  The  kind  help  and  interest  of  this  association  in  the* 
investigations  rendered  success  in  the  undertaking  easier. 

The  attempt  was  made  to  secure  as  accurate  data  as  possible  regard- 
ing the  kinds  and  cost  of  food  consumed,  but  in  these  studies  more 
reliance  had  to  be  placed  on  the  housekeepers  than  was  the  case  in  the 
studies  in  Philadelphia,  since  with  the  number  undertaken  it  was  im- 
possible to  devote  the  time  to  the  work  which  would  have  been 
required  for  personal  supervision  of  every  detail.  The  data  of  the 
studies,  however,  are  believed  to  be  quite  trustworthy.  Altogether 
33  studies  were  made  in  Chicago,  of  which  the  results  of  32  are  given 
in  the  present  bulletin.  The  results  of  3  of  the  studies  included, 
however,  namely.  Nos.  33a.  51a.  and  59a  are  somewhat  doubtful.  All 
the  others  are  believed  to  be  more  satisfactory.  The  details  of  the 
studies  follow. 

DIETARY  STUDIES  OF  AMERICAN  FAMILIES     Nos.  29a-35a  . 

Three  studies  were  made  with  American  families.  Of  these.  7  (Nos. 
29a-35a)  were  with  native  Americans.  5  (Nos.  36a-40a)  were  with 
Americans  of  German  descent,  and  1  (No.  41a)  with  Americans  of 
Irish  descent. 

DIETARY    STUDY    No.   29 A. 

The  family  in  this  study  consisted  of  two  men  and  two  women.  The 
income  of  the  family  was  $150  a  month.     They  paid  $16  a  month  rent 


65 

for  six  rooms.  The  health  of  the  family  was  not  the  best.  The  woman 
had  neuralgia;  the  daughter  had  had  t  \  phoid  fever.  The  son  wss  not 
hungry  in  the  morning  bul  was  al  about  11  o'clock,  although  he  had 
not  time  to  gel  anything  lo  eat  then.  During  the  course  of  the  study 
the  family  -pent  5  cent-  for  watercress,  38  cents  for  coffee,  and  35  cents 
for  tea,  in  addition  to  the  food  materials  purchased. 

The  study  continued  seven  day-.  One  man  took  his  lunch  daily 
away  from  home.  The  number  of  meal--  taken  at  home  was  therefore 
as  follows: 

Meals. 
Two  men 28 

Two  women  I  12  meals   ■   0.8  meal  of  man  i  equivalent  t<> 34 

Total  number  of  meals  equivalent  to 62 

Equivalent  to  one  man  twenty-one  days. 

DIETARY    STUDY    NO.    30a. 

This  family  consisted  of  two  men.  two  women,  and  two  children, 
aged  14  and  3  years,  respectively.  The  head  of  the  family  was  a  car- 
penter. They  were  all  in  good  health.  The  children  drank  cofl'ee 
for  breakfast  and  tea  for  supper.  The  woman  was  very  neat  and 
intelligent  and  patronized  the  large  markets.  They  paid  £1T  a  month 
rent  for  seven  rooms.  During  the  study  she  spent  5  cents  for  ginger, 
LO  cents  for  catsup.  l>5  cents  for  tea.  and  35  cents  for  coffee  in  addi- 
tion to  the  food  materials  purchased.  The  fuel  used  during  the  time 
of  the  study  cost  about  55  cents. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 
Two  men 39 

Two  w< 'men  (42  meals  X0.8  meal  of  man),  equivalent  to 34 

I  toe  child,  14  years  (21  meals  X0.7  meal  of  man),  equivalent  to 15 

One  child,  3  years  (21  meals  X0.4  meal  of  man),  equivalent  to 8 

Total  number  of  meals  equivalent  to 96 

Equivalent  to  one  man  thirty-two  days. 

DIETARY    STUDY    NO.   3lA. 

This  family  consisted  of  one  man.  two  woman,  and  a  child  8  years  of 
age.  They  were  all  vigorous  and  in  good  health.  The  child  was  allowed 
coffee  or  tea,  one  cup.  three  times  a  day.  The  income  of  the  family 
was  $83  a  month.  They  paid  $25  a  month  rent  for  eight  rooms.  The 
woman  did  not  buy  her  provisions  at  the  large  market-.  She  spent  5 
cents  for  tea.  15  cents  for  coli'ee.  and  2  cent-  for  soup  greens  in  addi- 
tion to  the  food  materials  purchased.  The  fuel  during  the  week  cost 
about  $1.75. 

95580— No.  129—03 .3 


66 

The  study  continued  seven  days.     The  number  of  meals  taken  was 

as  follow-: 

Mi 

Man 21 

Two  women  (42  meals      0.8  meal  of  man  ,  equivalent  to 34 

Child,  8  years  (21  meals   •   0.5  meal  of  man),  equivalent  to 10 

Total  number  of  meals  equivalent  to 65 

Equivalent  to  one  man  twenty-two  days. 

DIETARY    STUDY    NO.   32a. 

This  family  consisted  of  two  rather  elderly  people  a  man  and  a 
woman,  who  kept  a  little  news  and  variety  shop.  They  were  both  in 
good  health.  Their  income  was  $18  to  *2<»  a  week  and  they  paid  $20 
a  month  rent  for  live  rooms.  The  fuel  during  the  week  cost  them 
about  80  cents.  In  addition  to  the  food  materials  purchased  they 
spent  4  cents  for  watercress.  1.")  cents  for  tea.  and  18  cents  for  coffee. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follow-: 

Meals. 

Man 21      " 

Woman  (21  meals  X  0.8  meal  of  man  I .  equivalent  to 17 

Total  number  of  meals  equivalent  to 38 

Equivalent  to  one  man  thirteen  days. 

DIETARY    STUDY    NO.   33A. 

The  family  consisted  of  a  man.  a  woman,  and  three  children,  aged 
respectively  8,  5,  and  3  years.  The  income  of  the  family  was  $16  a 
week.  They  received  $5  a  month  for  board  for  one  member  of  the 
family.  They  paid  815  a  month  rent  for  four  rooms.  The  children 
had  tine  complexions  and  appeared  to  be  very  well.  They  were  fed 
largely  on  bread,  milk,  and  potatoes,  but  were  also  allowed  to  drink 
tea  and  coffee.  The  meat  used  was  bought  largely  for  the  benefit  of 
the  man.  The  figures  for  the  study  are  somewhat  doubtful,  but  they 
were  taken  just  as  given  by  the  woman,  who  was  not  very  intelligent. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follow-: 

Meals. 

Man 21 

Woman  ( 21  meals  X  0.8  meal  of  man  ) ,  equivalent  to 17 

Child.  8  years  (21  meals  X  0.5  meal  of  man),  equivalent  to 11 

Two  children,  5  and  3  years  (21  meals  X  0.4  meal  of  man  ),  equivalent 

to 8 

Total  number  of  meals  equivalent  to  57 

Equivalent  to  one  man  nineteen  days. 

DIETARY    STUDY    NO.   3lA. 

The  family  in  this  study  consisted  of  four  men.  two  women,  and 
two  children,  one  '.*  years  old  and  the  other  10  months  old:  the  latter 
not  being  included  in  the  study.     The  income  of  the  family  was  $30 


67 

a  week.  Boarders  paid  >7  a  week.  The  family  paid  $20a  month  rent 
for  six  rooms  and  $7  for  a  barn.  The  children  drank  tea  and  coffee, 
except  on  Sunday  when  they  drank  milk  and  beer.  They  had  appar- 
ently very  good  health.  In  addition  to  t he  food  materials  purchased 
60  cents  was  -prut  for  coffee  and  40  cents  for  tea. 
The  study  continued  seven  day-.     The  number  of  meal-  taken  was 

as  t'«»ll<>\\-: 

Meal*. 

Four  men 77 

Two  women  I  42  meals      0.8  meal  of  man  i,  equivalenl  to 34 

Child,  9  years  (21  meals  ■;  0.5  meal  of  man  i,  equivalent  to 11 

Total  number  of  meal.-  equivalent  to 122 

Equivalenl  to  one  man  forty-one  days. 

DIETARY    STUDY    NO.  35A. 

This  family  consisted  of  throe  men,  weighing  respectively  L54,  137, 
and  135  pounds;  two  women,  weighing  143  and  L09  pounds,  respect- 
ively, and  two  children,  one  13  years  old  weighing  75  pounds  and 
one  7  years  old  weighing  38  pounds.  One  of  the  men  was  sick  with 
typhoid  fever  and  consumed  only  eggnogg,  so  he  was  not  included  in 
the  study.  The  rest  of  the  family  appeared  to  be  in  fair  health.  The 
children  drank  coffee  once  a  day  and  tea  twice.  The  income  of  the 
family  was  $15  a  week.  They  paid  $10  a  month  rent  for  four  rooms. 
In  addition  to  food  materials  purchased  they  spent  20  cents  for  tea 
and  60  cents  for  coffee.      Fuel  cost  them  50  cents  per  week. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 
Two  men 42 

Two  wpraen  (42  meals  X  0.8  meal  of  man),  equivalent  to 34 

Child,  13  years  (21  meals  v  0.7  meal  of  man  |,  equivalent  to 15 

Child,  7  years  (21  meals  X  0.5  meal  of  man) ,  equivalent  to 11 

Total  number  of  meals  equivalent  to 102 

Equivalent  to  one  man  thirty-four  days. 

DIETARY    STUDY    NO.     36A. 

This  family  consisted  of  two  men.  two  women,  and  one  child  10  years 
of  age.  They  were  clean  and  intelligent  and  in  good  health.  The 
child  drank  milk  mostly.  The  income  of  the  family  was  $25  a  week. 
They  paid  $11  a  month  rent  for  four  rooms.  Forty-live  cents  was 
-pent  during  the  week  for  eolfee  and  tea  and  35  cents  for  fuel. 

The  study  continued  seven  days.  There  were  adult  visitors  present 
at  seven  meals,  therefore  the  number  of  meals  taken  was  as  follow-: 

Meals. 
Two  men 42 

Two  w.»mcn  I  42  meals       0.8  meal  of  man  I,  equivalent  to 34 

Child,  10  years  i  21  meals  X  0.6  meal  of  man),  equivalent  to 13 

Visitors 7 

Total  number  of  meals  equivalent  to 96 

Equivalent  to  one  man  thirty-two  days. 


68 

DIETART    STUDY    NO.    3Ta. 

The  family  in  this  study  consisted  of  two  men,  a  woman,  and  live 
children  aged  respectively  15,  14.  7.  5,  and  3  year-.  Their  income 
was  s:>7  a  month.  They  paid  $9  a  month  rent  for  four  rooms.  Dur- 
ing the  week  they  spent  4  cents  for  pickles.  5  cents  for  horseradish, 
37  cents  for  coffee,  L2  cents  for  tea.  5  cents  for  chicory,  and  ."><>  cents 
for  fuel. 

Tin1  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meal-. 

Two  men 42 

Woman  (21  meals  X  0.8  meal  of  man  I,  equivalent  to 17 

Two  fchildrerij  15  and  14  years  (42  meals  X  0.7  meal  of  man),  equiv- 
alent to - 29 

Child,  7  years  (21  meals  X  0.5  meal  of  man),  equivalent  to 11 

Two  children.  5  and  3  years  of  age    42  meals  X  04.  meal  of  man), 

equivalent  to 17 

Total  number  of  meals  equivalent  to 116 

Equivalent  to  one  man  thirty-nine  days. 

DIETARY    STUDY    NO.   38a. 

The  family  in  this  study  consisted  of  three  men.  two  women,  and  one 
child  10  years  old;  all  in  very  good  health.  The  income  of  the  family 
was  $50  a  week.  They  lived  in  their  own  house  of  seven  rooms,  which 
would  rent  for  about  $20  a  month.  During  the  week  SL.<>;>  was  spent 
for  tea  and  cotiee  and  26  cents  for  pickles,  salt,  and  catsup,  besides 
the  food  materials  purchased. 

The  study  continued  seven  days.  One  of  the  men  took  his  suppers 
away  from  home.  The  number  of  meals  taken  was  therefore  as  fol- 
lows: 

Meals. 

Three  men 56 

Two  women  (42  meals  X  0.8  meal  of  man),  equivalent  to 34 

Child,  10  years  old  (  21  meals  X  0.6  meal  of  man),  equivalent  t<> . . .     13 

Total  number  of  meals  equivalent  to 1 03 

Equivalent  to  one  man  thirty-four  days. 

DIETARY    STUDY    NO.    39 A. 

The  family  in  this  study  consisted  of  three  men.  two  women,  and  six 
children,  aged,  respectively,  13,  11,  8.  5.  3  years,  and  8  months.  The 
latter  was  not  included  in  the  study.  The  children  were  pale  and  did 
not  appear  to  be  very  well.  All  but  the  baby  drank  tea.  and  thought 
they  could  not  eat  a  meal  without  it.  The  income  of  the  family  was 
$80  a  month.  They  owned  a  house  of  eighteen  rooms,  of  which  they 
used  nine  rooms  and  rented  nine  rooms.  Their  own  rent  would  cost 
them  about  $25  a  month.  The  amount  spent  for  food  accessories  was 
not  stated,  except  4  cents  for  vinegar  and  2  cents  for  yeast. 


69 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follow  s: 

Mcalv 

Three  men 63 

Two  women     L2  meale   <  0.8  meal  of  man),  equivalent  to 34 

I'hiM.  L3  years  (21  meals       0.7  meal  of  man  ,  equivalent  to 15 

Child,  11  years  (21  meals   ■   0.6  meal  of  man),  equivalent  to L3 

Child,  8  years  (21  meals      0.5  meal  of  man),  equivalent  to 11 

Two  children,  5  and  •':  years  l  12  meals       0.4  meal  of  man  |,  equiva- 
lent to 17 

Total  dumber  of  meals  equivalent  to 153 

Equivalent  to  one  man  fifty-one  days. 

DIKTAKY     STUDY     NO.    4<>A. 

This  family  consisted  of  a  man.  a  woman,  and  live  children,  a^ed, 
respectively,  1">.  12.  10,  and  2£ years,  and  7  month-.  Tin'  baby  was  not 
considered  in  the  study.  The  children  drank  tea  and  coffee.  They 
appeared  to  be  in  fair  health.     The  income  of  the  family  was  Si)  a 

week.  They  lived  in  their  own  house  of  five  rooms.  During  the 
study  they  spent  55  cents  for  coffee  and  tea.  5  cents  for  salt.  9  cents 
for  pickles,  and  5  cents  for  mustard. 

The  study  continued  seven  days.  The  man  got  his  lunch  away  from 
home:  hence  the  number  of  meals  taken  was  as  follows: 

Meals. 

Man 14 

Woman  (21  meats  /  0.8  meal  of  man),  equivalent  to 17 

Two  children.   15  and    VI   years   \A'l  meals  X   0.7   meal   of  man), 

equivalent  to 29 

Child,  lo  years  I  '_'l  meals  X  0.6  meal  of  man),  equivalent  to 13 

Child.  2\  years  (21  meals  X  0.4  meal  of  man),  equivalent  to 8 

Total  number  of  meals  equivalent  to 81 

Equivalent  to  one  man  twenty-seven  days. 

DIKTAKY     STUDY    NO.     41  A. 

This  was  an  American  family  of  Irish  descent,  consisting  of  a  man, 
a  woman,  and  four  children,  aged,  respectively,  L3,  L0,  and  4  years, 
and  1<>  months.  The  health  of  the  family  was  not  good.  The  woman 
suffered  from  rheumatism.  Among  the  children  there  had  been  cases 
of  pneumonia,  inflammation  of  the  bowels,  and  measles  during  the 
winter  preceding  the  study.  The  children  drank  milk,  and  one  of 
them  beer  for  her  health.  The  income  of  the  family  was  $35  a  month. 
They  paid  $12  lt  month  rent  for  five  rooms.  They  spent  50  cents  for 
tea  during  the  course  of  the  study. 


70 

The  study  continued   seven  days.     The  Dumber  of  meals  taken  was 

as  follows: 

Meals. 

Man 19 

Woman  |  1(.»  meal-   <  0.8  meal  of  man  |,  equivalent  to 15 

Child.  l.">  years     19  meals  X  0.7  meal  <d*  man),  equivalent  to 18 

Child,  10  years  (19  meals       0.6  meal  of  man),  equivalent  to 11 

Child.  4  years     19  meals  X  0.4  meal  of  man'),  equivalent  to 7 

Child,  16  months  (19  meals  x  0.3  meal  of  man),  equivalent  to 5 

Total  number  of  meals  equivalent  to 7o 

Equivalent  to  one  man  twenty-three  days. 


Table   15. —  Weights  and   <-<>st  of  food  <<n<l   nutrienti 

families. 


dietary  studies  of  American 


Food  consumed  during  the  whole  study  (7  days). 


Cost,  nutrients,  and  fuel  value  of  food 
per  man  per  day. 


Kinds  and  amounts 


Cost. 


Cost.      Protein.      Fat. 


Dietary  study  No 

ANIMAL   FOOD. 

Dolla 

Beef:  Sirloin  steak,  5.71  pounds.  71  cents  (32). 

Mutton  chops,  3  pounds.  45  cents  (46)  1.  i 

Pork:  Spare  rib,  4.5  pounds,  30  cents  (58) ^ 

Fish:  Whitefish,  1.5  pounds.  15  cents  (103) 1 

Eggs,  3  pounds,  32  cents  (105) \ 

Cheese,  0.56  pound,  8  cents  (111) ( 

Milk,  2.09  pounds.  5  cents  (114) ( 


<  '■  n ' 


Total  animal  food 


2.06 


VEGETABLE   FOOD. 


Cereals:  Flour,  16.33  pounds,  55  cents  (122) 

Sugar,  5  pounds,  30  cents  (163) 

Vegetables:  Asparagus.  1.13  pounds,  13  cents 
(174);  cabbage.  1.25  pounds.  7  cents  (181);  let- 
tuce, 0.63  pound,  12  cents  (187):  onions 
(green),  0.56  pound.  25  cents  (190);  potatoes 
14  pounds,  25  cents  (196);  spinach,  3.19  pounds, 
26  cents  (206);  tomatoes  (canned) ,  5.34 pounds. 
45  cents  (209) 

Fruits:  Oranges,  0.*0  pound,  5  cents  (238); 
strawberries,  1.31  pounds,  26  cents  (250) 


Total  vegetable  food. 
Total  food 


JH/tani  study  No.  SOa. 


ANIMAL   FOOD. 


Beef:  Bologna,  0.5  pound,  5  cents  (1);  shin.  2 
pounds,  10  cents  (17) :  neck,  2  pounds,  10  cents 
(9) ;  porterhouse  steak,  2  pounds,  24  cents  (27) : 
round  steak,  1.5  pounds.  15  cents  (28):  roast 
rib,  5  pounds,  50  cents  (14).  Veal  cutlet,  1.5 
pounds,  20  cents  (44).  Mutton  chops,  1  pound, 
13  cents  (46) 

Pork:  Ham,  1.5  pounds,  30  cents  (60):  lard.  1 
pound,  13  cents  (62) 

Butter,  4  pounds,  $1.28  (106) 

Eggs,  4.5  pounds,  48  cents  (105) 

Milk,  14.65  pounds.  42  cents  (114) 

Cream,  1.35  pounds,  12  cents  (113) 

Cheese,  1  pound.  16  cents  (111)  


1.47 

.43 
1.28 

.  ^ 
.42 
.12 
.16 


Total  animal  food 


4.36 


5.5 

1.4 

.7 

1.5 

.4 

.3 


fin  i  ins 


9.8 


2.6 
1.4 


7.3 
1.5 


12.8 


Carbo- 


Fuel 


hydrates,    value 


Grams.     Grams 

40  

24  

1  

6  

4  


50 


108  81 


31 


59 


122 


'  alories. 

472 
266 
21 
85 
48 
34 


265 
108 


433 


1,251 

432 


1,960 


420 

199 
431 
85 
139 
31 
61 


1.366 


Table  L5.—  Weights  and 


<t  of  food  and   nutrit  nts 
families  -<  'ontinued. 


du  tary   studies  of  .1 1 


Food  consumed  during  the  whole  studj    7  da 

CoM. 

nutrients,  and  fuel  value  of  food 
per  man  per  day. 

da  and  amount?. 

Cost. 

(  ost. 

Protein. 

Carbo- 
hydrates. 

Fuel 
value. 

Dietary  study  No.  30a — Continued. 

VEGETABLl 

Is:    Apple  pie,    l   pound,    10  cents 
bread,    n  pounds,  70  cents  (147);  buns,  L.25 
pounds,   12  cents  (148):    cakes  i  ginger 
pound,  5  cents  (157);  Sour,  8.17  pounds,  20 
cents  (122) 

Dollars. 

1.  17 

1 .  .".'J 
.63 

Cents. 

■;.- 
•j.:; 

4.7 
2.0 

Orams. 

:;i 

(•'rams. 

Grams. 

211 

Calories. 

1.(151 

Sugars:  Chocolate,  0.25  pound,   7  cents     L67  ; 
sirup,   L.5  pounds,   L0  cents   (1.66  :   sugar,  10 

9 

1 5s                 f,50 

Vegetables:   Asparagus,    1.69  pounds,  15  cents 
(174  :   cabbage,  2.5  pounds,    :i    cents     isi  ; 
corn   (canned),   LSI   pounds,   12  cents  (184  ; 
cucumbers,  2  pounds,  LO  cents  (186);  onions 
dry),    1.25   pounds,    6   cents    (189):    onions 
en} .    0.19   pound.    10  cents    |  L90);    peas 
(green),  2.72 pounds,  15  cents  (194);  potatoes, 
28  pounds,  55  cents  1 196  ;  rhubarb,  2  pounds, 
5  cents  (201 1;  tomatoes  canned  1,  1.78  pounds, 
in  cents  (209) 

11 

1 

1 

1 

72 
34 

341 

Fruits:  Apples.   1.5  pounds,  15  cents  (214);  ba- 
nanas, 3  pounds,   15  cents  (218);    raisins,   2 
pounds.    io   cents    (248);     Strawberries,    1.31 
pounds,  23  cents  (250) 

149 

Total  vegetable  fond 

4.07 

12.7 

46             11 

478          2.194 

Total  food 

8.43 

26.3 

105           133 

489          3. 560 

Dietary  study  No.  Sla. 

ANIMAL    FOOD. 

Beef:  Shoulder,  1.25  pounds,  12  cents  (19);  sir- 
loin, 1.25  pounds.  15  cents  (32);  soup  bone,  2 
pounds,  Scents  (17).     Veal:  Loin,  1.5 pounds, 
18  cents  (41);  rib,  3  pounds,  30  cents  (43) 

Pork:  Salt  pork,  3  pounds,  36  cents  <  64) ;  sausage, 
1  pound,  10  cents  (66);  tenderloin,  1  pound, 
15  cents  (71) 

.80 

.61 
.10 
.33 
.16 
.48 
.45 
.12 

3.05 

3.6 

2.8 

.5 

1.5 

2.2 

2.1 
.5 

29 

8 
3 

15 
65 

250 

610 

Fish:  Cod  (salt  I,  1  pound,  10  cents  (80) 

Butter.  1  pound.  33  cents  (106) 

12 

18 

17 

160 

Butterine,  1  pound.  16  cents  (107) 

151 

Eggs,  4.5  pounds,  4S  cents  (105) 

12 

9 

128 

Milk,  15.71  pounds,  45  cents  1 114  i 

11             13 
4               5 

16 
1 

224 

Chee<e,  0.75  pound,  12  cents  (111) 

65 

Total  animal  food 

13.9 

67           142 

17           1.600 

VEGKTABI.K   FOOD. 

Cereals:  Cake,  1  pound,  10  cents  (150);  flour,  4 
pounds,  16  cents  (122);  rolls,  1  pound,  6  cents 
(159)  

.32 
.12 

.65 
.15 

1.5 
.5 

2.9 

13                 1 

87 
41 

59 
28 

436 

Sugar,  2  pounds,  12  cents  (163) 

164 

Vegetables:   Beans  (dry),  1.96  pounds.  8  cents 
(177);    onions   (green),  0.75  pound.  20  cents 
(190):  peas  (green),  1.36  pounds,  10 cents  (194); 
potatoes,  10.5  pounds,  27  cents  (196) 

14  1            1 

301 

Fruits:  Jelly  (currant),  2  pounds,  10  cents  (228); 
lemons,  0.88  pound,  5  cents  (236) 

112 

Total  vegetable  food 

1.24 

5.6 

27              5 

215           1,013 

Total  food 

4.29 

19.5              94 

147               232           2  613 

Dietary  study  No.  92a. 

ANIMAL   FOOD. 

Beef:  Sausage,  1  pound,  12  cents  (16):  shoulder. 
2.5  pounds,  20  cents  (19):  sirloin.  1  pound,  14 
cents    (32).     Mutton    chops,    1.5   pounds,    12 
cents  (46) 

.58 
.18 
.35 

4.5 

1.4 
2.7 

33 
6 

36 
3 

30 

452 

Fish:  Salmon  (canned),  1  pound.  18  cents  (96)  .. 

51 

Butter,  1  pound,  35  cents  (106) 

267 

7  "J 

Table  r>. —  Weights  and  cost  of  food  and   nutrient*   in   dietary  studies  of  American 

families — ( kmtinaed. 


Pood  consumed  during  the  whole  study   7days  "   nutrients,  and  fuel lvalue  of  food 

pet  until  per  day. 


Kiiwl-  and  amounts. 


Dietary  study  '  ntinued. 

iMMAi.  food— continued. 


1  pound,  15  cents    ni    . 
('nam.  4.5  pounds,  42  cents  (US 

Eggs     j  pound-.  24  cents 

Total  animal  food 


- 


Dollars. 

0.15 

.  12 

.24 


1 .  92 


VEGETABLE    FOOD. 

Cereals:  Apple  pie.  1  pound.  12  cent-  156 
bread,  4  pound-.  20  cents  .147-.  buckwheat, 
2  pounds.  10  cents  I  lis  |;  doughnuts,  0.56  pound, 
6  cents  1 156 1 :  graham  flour.  2  pounds.  10  cents 
(124);  rice.  1  pound.  10  cents  (133);  whole 
wheat  flour.  2  pounds,  9  cents  1 123) 

Sugar,  2.5  pounds,  13  cent-    163  I 

bles:  Beans  (string  .  0.68  pound,  8  cent-. 
(178  :  onions.  •_>  pounds,  16  cents  (189);  pars- 
nips, 1.25  pounds.  5  cents     191);  potal 
pounds,  13  cents  (196);    peas    (green),    1.36 
pounds.  16  cents  (194) 

Fruit-:  Apples.  4.5  pounds.  18  cents  214  ; 
oranges,  1.58  pounds,  10  cents  238  ;  straw- 
berries, 2.6  pounds.  42  cents  1 250  | 


13 


Total  vegetable  food 
Total  food 


Dietary  stuch    ' 


ANIMAL   POOD. 


Beef:    Rump  steak.  0.83  pound.  10  cents 
sirloin  steak.  1.5  pounds.  25  cents  (32).     Veal 
chops,  2.75  pounds.  35  cents    41    

Pork:  Ham.  0.80  pound,  _  -  60);  lard.  0.5 
pound,  7  cents  (62);  salt  pork,  0.62  pound,  5 
cents  i  64  | .- 

Fi-h:  Salt  cod.  0.5  pound,  5  cent-    80)  

Butter,  5  pounds,  51.25    106    

ggs     ■  pounds.  32  cents  1 105) 

Cream.  7.88  pounds.  35  cent-  1 113  I 

Milk.  21.99  pound.-.  63  cents  (114) 

Cheese.  0.33  pound.  5  cents    ill  


.70 


Total  animal  food. 


" 


VEGETABLE    FOOD. 

Cereals:     Buns.    5.75    pounds.    44    cents      14s  ; 

crackers.  0.5  pound.  5  cents  (153);  flour.  16.66 

pounds.  38  cents  (122) 

Sugars,  etc.:  Chocolate.  1  pound,  20  cents 

sugar.  9  pounds.  50  cent-  (162) 

Vegetables:  Beans  (string),  0.66  pound.  8  cents 
178  :  peas  (green) ,  0.68  pound,  10  cents    194  ; 

potatoes,  24.25  pound-.  63  cents    196 1  

Fruits:   Apple  butter.  0.5  pound.  5  cent-     2 

apricots.  1  pound.  20  cents  (217);  pineapples. 

1.96  pounds.  5  rent-  I  243     


Total  vegetable  food. 
Total  food 


v  study  No. 

ANIMAL   FOOD. 

Beef:  Rump  steak.  4  pounds,  40  cents  (30  :  sir- 
loin steak.  2  pounds.  28  cents  32  |;  soup  bone. 
4.28  pounds,  30  cent-  17).  Veal:  Breast.  5.43 
pounds,  38  cent-  (3S  :  cutlets,  2.5  pounds,  36 

Mutton:  Chops.  3  pounds.  24  cents 
( 46  :  1  >reast .  5  pounds.  25  cents   45 , 


1.2 

2 

l.s 


Protein.      F.tt. 


10  12 

4 
15  10 


14. 


.32 

1.7 

.05 

.3 

.25 

6.5 

.  32 

1.7 

.  35 

1.8 

.63 

3.3 

.  05 

.3 

19.3 


4.''. 
3.7 


120 


Carbo- 
hydrates. 


5.9 

41 

13 

1  0 

4.5 

9 

1 

20 


15 


3  30 

■j 

1        ioi 

7 
5         35 

17  21 


42 


Fuel 
value. 


151 
302 
149 


282 


53 


_ 


- 
___ 


1.372 


1,408 
348 


257 

125 


2.18 

16.8 

51 

15 

450 

2. 138 

4.10  I 

31.6 

119 

135 

45s 

3.  510 

214 
279 


359 


2.264 


1,007 


.30 

1.5 

-    - 

108 

_     - 

14.1 

71 

27 

721 

3. 109 

6.35 

33.4 

13i 

239 

"' 

5,673 

7:5 


Table  L5.    -Weights  and  cost  of  food  and   nutrients 

familit  ••>■— ( lontinaed. 


dietani    studi*  s  of  .  I  rm  rican 


v I  consumed  during  the  \\  hole  studj    7  days 

nid  fuel  ralue  01  Food 

per  man  p  I 

Kinds  and  amounts. 

Protein. 

Pat. 

Carbo- 
hydrates 

Fuel 

value. 

Dietary  study  No.  %a — Continued. 

\m.mai.  pood— continued. 

Pork:    Earn,   L.5  pounds,  SO   cents  (60  .    ham 
(boiled),  0.6  pound,  15  cents  (61);  lard,  1  pound, 
18  cents   (62);  pork,  15.25  pounds,  $1.8] 

Dollars. 

2.54 

.63 

.90 

.11 
.84 

(  I  ills. 

6.  2 

1.5 
2.2 
1.0 
2.  1 

Grams. 

28 

8 

1 

5 

ll 

Qrams. 
69 

Grams. 

i  tUories. 
726 

Pish:    Trout   (lake),    i   pounds,  38  cents 
whiteflsh  i  smoked  i,  2  pounds,  25  cents  (104  ... 

5 
13 

77 

413 

56 

Milk   29.82  pounds  B4  cents  (114). 

16 

224 

7..".:; 

IS.  4                98 

179                 16 

2, 050 

VEGETABLE   POOD. 

Cereals:    Apple  pie,   1   pound,   10  cents   (158); 
bread  (rye),  ll  pounds,  45  cents  (146);  cake, 
1.5  pounds,  30  cents  <  150) ;   flour,  12  pounds, 
i"  cents  (122) 

1.27 
.36 

2.26 

.61 
.40 

3.1 

.8 

5.5 

1.5 
1.0 

■_>: 

11                180 

926 

Sugar,  6  pounds,  36  cents  ( 163)  

66 

264 

Vegetables:    Cucumbers,   12    pounds,   30  cents 
(186);    lettuce,   1.32  pounds,   15  cents  (187); 
onions,  2.5  pounds,  10  cents  (189);  peas,  ;..n 
pounds,  25  cents  ( 1 94  > :  potatoes,  35  pounds,  84 
cents  (196 1 :    radishes,  2.63  pounds,  40  cents 
(200);    spinach,   3.19   pounds.    10   cents   (206); 
tomatoesi  canned  1,1.78  pounds,  12  cents (209).. 

Fruits:  Apples,  9  pounds,  36  cents  (214);  straw- 

12 

1 

72 

12 
10 

345 

48 

Beer,  8  pounds,  40  cent-  j  259 1 

1 

44 

4.90  |       11.9 

40 

12               340 

1,627 

Total  food 

12.43         30.3 

138 

191               356  i        3,677 

Dietary  study  No.  35a. 

ANIMAL  FOOD. 

Beef:  Shoulder,  3  pounds,  15  cents  (19);  neck.  2 
pounds,  20  cents  (9);   rump,  5.29  pounds,  43 
cents  (15);  calves'  heart,  1.5  pounds,  5  cents 
(38).     Mutton,  neck,  3.5  pounds.  15  cent  - 

Pork:    Bacon,  0.63  pound,  10  cents  (50);   fresh 
loin,  3  pounds,  40  cents  (58);  ham  (boiled  i,  1 
pound,  20  cents  (61);  salt  pork,  1.75  pounds. 
24  cents  (64);  sausage,  1  pound,  12  cents  (66)  .. 

.98 

1.06 

.38 
.30 
.  36 
.  75 
.45 

2.9 

3.1 

1.1 

.9 

1.1 

■  >  .. 

i!a 

30 

11 
9 

30 

41 

4 
12 

387 

436 

Fish:  Herring  I  fresh  i,  1.17  pounds.  25  cents  (87); 
sardines,  0.28  pound,  6  cents  (99);  smoked 
halibut,  0.58  pound.  7  cents  (102) 

72 

Butter,  1  pound.  30  cents  (106) 

107 

Butterine,  2  pounds,  36  cents  (107)  .. 

22 

8 
8 

196 

Eggs,  6.75  pounds,  75  cents  1 106) 

12 

119 

Milk,  15-71  pounds,  15  cents  |  ll  i  , 

10' 

139 

Total  animal  food 

4.28  1       12.6 

69           128                10 

1.456 

VEGETABLE  FOOD. 

Cereals:  Bread,  7  pounds,  35  cents  (147);  flour. 
24  pounds.  55  cents  (122) 

.90 
.  36 

.93 

2.  6 

1.1 

45 

4 

290 

80 
61 

1 .  376 

Sugar,  6  pounds,  36  cents  (163) 

320 

Vegetables:  Beans  (string) , 0.66 pound,  10  cents 
L78);  onions  i  dry  ),  3.75  pounds,  13  cents  (189); 
onions  (green),  0.19  pound.  5  cents  (190);  po- 
tatoes, 28  pound<.  55  cents  (196);  spinach,  3.19 
pounds,  10  cents  (206) 

9 

1 

289 

Total  vegetable  food 

2. 19  j        6. 4               54 

5  j            431 

1,985 

Total  food 

6.47  i       19-fl              T23 

133               441 

3,441 

Table  L5.  —  Weights  and  cost   of  food  and  nutrients 

families — <  Sontinued. 


in   dietary  studies  of  A 


Food  consumed  daring  the  who!.-  study    7  days). 


<'<>-t.  nutrients,  and  fuel  value 
per  man  per  day. 


Kinds  and  amounts. 


Dietary  stud[ 


ANIMAL    K<  )<»!». 


Beef:  Bound  steak,  6  pounds,  -  ts  (28);  sir- 

loin steak,  4.7-")  pounds,  7:;  cent-  (32).    Veal 

chuck.  4  ]m>uii<K  40c<  ata  "  Mutton  loin, 
3  pounds,  30  cent-  (46 

Pork:  Lard,  2  pounds,  28 cents  62);  tenderloin. 
2  pounds,  30  cent-   71 

Fish:  Perch,  3  pounds,  25  cent-  (94 

Butter.  3.5  pounds.  95  cent-  |  106 

Eggs,  6  pounds.  64  cents    105  | 

MUk,  28.27  pounds,  81  cents    114 

Cream.  2.25  pounds.  20  cents  (118 

-  ,  1.5  pounds,  24 cents    ill 


Cost.     Protein.     Fat. 


Carbo-       Fuel 
hydrates,    value. 


Grams.    Grams.     Grams.    > 


Total  animal  food. 


VEGETABLE    Kool>. 


flour. 


Cereals:   Cake.  1  pound.  30  cent-  (150) 

14  pounds,  43  cents    122  

Sugar,  4  pounds,  22  cents    163  l 

Vegetables:  Asparagus,  1.13  pounds,  10  cents. 

174  :  butter  beans.  1.31  pounds.  15 cents    I7f 
cabbage,  1.23  pounds.  10  cents     1-1   :  cucum- 
bers. 3  pounds,  15  cents  (186);   lettuci 
pound.    11     cents       1-7   :     onions      dry 
pounds.    0    cents    il>9):    peas    .green       2.71 
pounds.  10  cents  •  194  ■ :  potatoes,  21  pounds, 
43  cents  (196);  radishes.  0.65  pound.  5  cents. 
(200);   rhubarb.    0.75   pound.    5    cent-      2 
spinach.  3.19  pounds.  20  cents  (206);  turnips. 

4  pounds.  6  cents  (212   

Fruits:  Apples,  4.5  pounds.  15  cents  (214  :  ba- 
nanas. 3  pounds.  10  cents  (218  :  cherries 
(canned  .  2.25  pounds.  20  cents  I  221 1;  oranges, 
4.75  pounds.  20  cents  1 238  :  peaches  |  canned  . 
2.25  pounds,  23  cents  (239);  pineapples.  1.96 
pounds.  10  cents  (243);  prunes.  1  pound.  15 
cents  (247) 


Total  vegetable  food 
Total  food 


1.56 


3.0 
2.0 

.6 






1    

42    

-     

p; 

l 

7  1 


I4i 


11  1 


21 
78 
115 
274 
61 
90 


1 .  724 


21              3  158  755 
228 


61  _  2 


1.13 

■  ''.  5 

2 

1 

42 

Is.', 

3.04 

11.4 

37 

5 

31S 

1.  465 

9.54 

29.  9 

119 

152 

340 

3,189 

Dicta.ni  study  No.  57a. 


ANIMAL   FOOD. 

Beef:  Corned  beef.  7  pounds.  50  cents  (2);  shank 
(fore).  4  pounds.  25  cents  (17) ;  round  steak.  8 
pounds.  SI. 03  (28) 

P<  >rk:  Sausage,  0.5  pounds.  3-5  cents  i  66) 

Fish:  Perch.  4  pounds.  25  cents  <94  i 

Butter.  3  pounds,  80  cent-    106  

Eggs,  6.25  pounds,  76  cents  1 105  

Milk.  19.89  pounds.  66  cents  (114  | 

Total  animal  food t 


VEGETABLE   POOD. 

Cereals:  Apple  pies.  3  pounds.  36  cents 
bread.  9  pounds.  45  cents  >147>:  cake  i  sweet  . 
0.5  pound,  5  cents  1501 ;  doughnuts,  l.lSpounds. 
10  cents  ( 156  j :  flour.  24.5  pounds.  63  cents  (122  > .       1. 59 

Sugar,  8  pounds.  46  cent- 1 163 46 

Vegetables:  Cabbage, 4.94 pounds,  13  cents  (181); 
onions  (green  ),  0.94  pound.  15  cents  (190  :  po- 
tatoes, 14  pounds,  23  cent-  (196);  tomatoes. 
(canned).  1.7S  pounds.  10  cents  (209) 61 

Total  vegetable  food 

Total  food 


1.7s 
.35 
.  25 
.80 
.76 
.66 

4.6 
.9 

.6 
2. 1 

36 
5 

3 

30  ... 

is   ... 

1  ... 

30  ... 

411 
180 

21 
267 

1.9 

1.7 

10 

l(t2 

9 

12 

160 

4.  60 

11.8 

62 

96 

12 

1.141 

4.1 
1.2 


1.5 


1.454 


128 


2.  66 

6.  S 

4- 

11 

416 

1.  954 

7.26 

18.6 

110 

106 

428 

3.  095 

75 


Tab]  i:  L5.  —Weights   and 


<i   of  food  'mil   nutrients  in  dietary  studies  of  American 
families  -  ( Continued. 


Pood  consumed  during  the  \\  hole  study 


da\ 


Cost,  nutrients,  and  fuel  value  • 
per  man  pei  day. 


Kind-  and  amounts. 
Dietary  study 

ANIMAL    POOD. 


Beef:  Porterhouse  steak,  2.93  pounds,  n  cents 
sirloin  steak,  4.86  pounds,  68  cents 
shoulder,  6  pound-.  60  cents  (19) 

Pork:  Ham.  1.25  pounds,  20  cents  (60) 

Pish:  Whiteflsh,  2  pounds,  L5  cents    103);   lob- 
ster, 1  pound.  22  cents  (90) 

Butter,  4  pounds,  $1.26  (106   

Cheese,  l  pound,  l  *"»  cents    ill  I 

Milk.  6.75  pounds,  60  cents  ill  Ji 

Kur-r-.  1.5  pounds,  15  cents  1 105) 


1  >>,!/,,  rs. 

r,  nts. 

1 .  69 

.20 

.5 

" 

1.1 

1 .  25 

3.7 

.16 

.60 

1.8 

.15 

.4 

Total  animal  food 

VEGETABLE  K 

Cereals:  Buns.  0.75 pound,  5  cents  (148);  crack- 
ers, 3  pounds,  38  cents  - 153  ;  flour,  24.5  pounds, 
60  cents!  122] 

Sugar,  4  pounds,  24  cents   163) 

Vegetables:  Beans,  1.96  pound-.  8  cents  (177): 
cabbage,  1.23 pounds,  Scents  (181);  cucumbers, 
1  pound.  10  cents  (186);  lettuce,  0.43 pounds,  5 
cents  (187);  onions  (dry).  1.25  pounds,  5  cents 
(189 >:  onions  (green), 0.5 pound, 5 cents (190); 
potatoes,  35  pi  >unds,  68  cents  (196) 

Fruits:  Bananas,  6  pounds,  30  cents  218  ;  oranges, 
4.75  pounds.  20  cent-  (238);  strawberries.  1.8 
pounds,  26  cents  (250) 

Total  vegetable  food 

Total  food 

Dietary  study  No. 


ANIMAL   FOOD. 

Beef:    Round  steak.  3.6  pounds,  31  cents  (28);  ! 
shoulder  steak.  4  pounds.  32  cents  (19);  porter- 
house steak.  0.75  pound,  8  cents  (27);  shank 
fore),  1  pound.  11  cents  (17);  suet.  0.5  pound, 

5  cents  (35).    Veal.  3  pounds,  24  cents  (37) 1.11 

Pork:  Bacon,  1  pound.  20  cents  (55);  chops,  1 
pound.  14  cents  (58  i :  sausage,  1  pound.  10  cents 

66    44 

Butter.  1  pound.  25  cents  1 106) 25 

Eggs,  12  pounds,  $1.18  ( 105) 1. 18 

Butterine.  3  pounds.  51  cents  (107) 51 

Milk.  37.69  pounds.  $1.24  1 114) 1. 24 

Total  animal  food 4.  73 


VEGETABLE   FOOD. 

Cereals:  Bread.  2  pounds.  5  cents  (147);  buns. 
0.75  pound.  5  cents  (148);  corn  meal.  2  pounds. 
g  cents  (119);  flour.  42.5  pounds.  §1.05  (122): 
ginger  snaps.  1  pound.  6  cents  (157):  graham 
meal.  5  pounds.  25  cents  (124);  oatmeal.  4 
pounds.  15  cents  (131);  pop  corn.  0.25  pound. 
3  cents  (132);  wheat  (cracked),  2  pounds,  15 
cents  ( 140 i  

Sugar.  4  pounds,  48  cents  (163) 

Vegetables:  Asparagus.  2.81  pounds,  21  cents 
I 174 | ;  beans  i  string).  0.66  pound,  5 cents  (178) ; 
lettuce.  0.22  pound.  5  cents  (187):  potatoes,  14 
pounds.  26  cents  1 1%);  radishes.  0.22  pound.  2 
cents  (200):  rhubarb.  4  pounds.  10  cents  (201).. 

Fruits:  Apples.s. 33 pounds.3Scent> i214  :  lemon-. 
0.66  pound,  5  cents  (236):  oranges.  0.8  pound,  5 
cents  238) :  plums.  2 pounds.  7  cents  1 245 1 .  rasp- 
berry jam.  1  pound,  10  cents  (249)  . . 


1.84 

.48 


Total  vegetable  food 
Total  food 


Grams.     ('<i/mi'.<. 


2.2 


2.3 
1.0 

2.4 


19 


13 


12 

7 

13  10 

°2 

'ii'        13 


9.3 


46 


3. 6               51             10 
.9    

1.4  


36 


20 


- 


4.42 

13.0 

47 

85 

5 

" 

1.03 
.24 

1.09 
.  76 

3.0 

12 

_ 

280 

53 

-7 
18 

1,350 

212 

3.2 

15 

1 

1 

1 

417 

3.12 

9.2 

58 

9 

438 

2.064 

7.54 

22.  2 

105 

94 

443 

3,031 

192 


119 

62 

144 

196 


938 


1,885 

144 


.65 

1.3 

1    .. 

26 

108 

3.66 

7.  2 

65 

10 

470 

2. 229 

8.39 

16.5 

111 

87 

4s7 

3. 167 

76 

Tablk  1"). —  Weights   and  cost   of  food  and   nutrient*   in   dietary  studies  of  American 

families — Continued. 


Pood  c<  .ii^uiii.<l  during  the  whole  study    7  days 

Cosl    nutrient-,  and  fuel  value  of  food 
per  man  per  day. 

Kind-  and  amounts. 

CoM. 

Cost. 

Protein. 

Fat. 

Carbo- 
hydrates. 

Fuel 

value. 

Dietary  stud,/  y,,.  >,. 

ANIMAL    POOD. 

Beef:  Corned  beef ,  7  pounds,  18 cents  (2);  flank, 
2    pounds,   in  cents   (24):   shoulder  steak,  4.5 
pound-.  12  cents  i  L9  i;  rump  steak,  1.5  pounds, 
16  cents  (30).    Mutton:  Shoulder,  0.5  pound, 
.".  cents  (51 1.    Veal:  Chuck,  2  pounds,  15  cents 
(37) 

Dollars, 

1.35 

.60 

.30 
.45 

.35 

Cents. 

5.0 

2.2 

1.1 

1.7 

1.3 

.9 

Oram*. 

45 
10 

drams. 

49 

4S 

Crams. 

Calories. 

616 

Pork:    Bacon,  2  pounds,  20  cents  (55);  chops,  1 

pound.  11  cents  (58);  lard.  0.5  pound,  6  cents 

sausage,  2  pounds,  20  cents  m>6) 

467 

Fish:  White,  2.6  pounds,  25  cents  (103);  white 

6 

42 

1 
6 

42 
4 
6 

378 

Eggs,  2.63  pounds,  35  cents  (105) 

60 

Milk,  9.42  pounds.  25  cents  (114) 

.25 

8 

MR 

3.30 

12.2 

73            151 

8          i  r,6K 

VEGETABLE   FOOD. 

Cereals:  Bread,  13  pounds,  64  cents  (147);  cake, 

1.5  pounds,  10  cents  (150);   pie,  0.5  pound,  5 

•     cents  (158) 

Sugar,  5  pounds,  30  cents  (163) 

Vegetables:  Beans  (string),  0.53  pound.  15  cents 
(178);  lettuce,  0.66  pound,  5  cents  (187);  onions 
(dry),  1.25  pounds,  5  cents  (189);  potatoes,  14 
pounds,  30  cents  (196) ;  turnips,  2  pounds,  5 
cents  (212) 


Total  vegetable  food. 
Total  food 


.79 
.30 

.60 

3.0 
1.1 

2.2 

22 

6 

5 

136 

84 


Dietary  study  No.  Ula. 

ANIMAL   FOOD. 


Beef:  Rump  steak,  6.78  pounds,  80  cents  (30)  .... 

Pork:  Bacon,  0.5  pound,  8  cents  (55):  fresh 
pork,  4.75  pounds.  57  cents  (58);  sausage,  1 
pound,  10  cents  (66) > 

Butter,  3  pounds,  90  cents  ( 106) 

Milk,  14.66  pounds.  42  cents  (114) i 

Eggs,  7.5  pounds,  88  cents  ( 105) 


Total  animal  food. 


16.3 


66 


139 


VEGETABLE    POOD. 

Cereals:  Bread,  13  pounds,  65  cents  (147):  cake, 
0.75  pound,  10  cents  (150):  crackers,  1  pound, 
10  cents  (153);  flour,  19.60  pounds,  55  cents 
(122):  oatmeal.  1  pound,  5  cents  (131) 

Sugar,  11  pounds,  84  cents  (163) 

Vegetables:  Asparagus,  2.38  pounds,  25  cents 
(174);  corn  i  canned),  3.93  pounds,  38  cents 
(184);  potatoes, 42 pounds, 88 cents  (198),  spin- 
ach, 6.8s  pounds,  23  cents  (206) 

Fruit:  Jelly  (cherry),  1  pound,  10  cents  (223) .... 

Beer,  1  pound,  5  cents  (259) 


1.45 

.84 


6.3 
3.7 


1.74  7.6 
.lu  .4 
.05     .2 


21 


12 


27.1 


142 
12 
2 


685 
336 


176 


1.69 

6.3 

27 

6  I 

259 

1.197 

4.99 

18.5 

100  i 

157  [ 

267 

2,865 

.80 

3.5 

3.3 
3.9 
1.8 
3.8 

20 

16 

1 

10 

19 

25 

39 

:»() 
11 
14 

303 

.75 

411 

.90 

449 

.42 

.88 

15 

198 
201 

1.562 


2.  255 
1.104 


670 

48 


4.18  | 

18.2 

95 

14 

895 

4, 085 

Total  food 

7.93 

34.5 

161 

153 

910 

-,647 

77 

DIETARY  STUDIES  OF  GERMAN  FAMILIES  iNos.  42a-44a). 

The  following  three  studies  were  those  of  the  dietaries  of  German 
families  who  had  lived  for  longer  or  shorter  periods  in  this  country. 

DIETARl     STl  Dl     SO.    1-  \. 

The  family  in  this  study  consisted  of  three  men,  two  women,  and 
two  children,  respectively  L3  and  8  years  old,  all  in  good  health.     The 

income  of  the  family  was  $15  a  week.  They  paid  $30  a  month  n-nt 
for  live  rooms  and  a  store.  During  the  study  they  spent  70  cent-  for 
coffee,  in  addition  to  the  food  materials  purchased. 

The  study  continued  seven  days.  The  number  of  meal-  taken  was 
as  follow-: 

Minis. 

Three  men 63 

Two  women  (42  meals   -   0.8  meal  of  man)  equivalent  to ?A 

Child,  13  years  (21  meals  X  0.7  meal  oi  man  i.  equivalent  to 15 

Child,  eight  years  (21  meals  X  0.5  meal  of  man),  equivalent  to 11 

Total  dumber  of  meals  equivalent  to 123 

Equivalent  to  one  man  forty-one  days. 

DIETARY    STUDY    NO.   43 A. 

This  family  consisted  of  two  men.  a  woman,  and  two  children,  aged 
2  years  and  6  months,  respectively.  The  children  were  very  clean  and 
were  in  good  health,  but  the  youngest  child  was  rather  pale.  They 
were  both  allowed  to  drink  tea  and  coffee.  The  income  of  the  family 
was  $12.50  a  week.  They  paid  $8.50  a  month  rent  for  three  rooms. 
During  the  course  of  the  study  they  spent  2'.»  cents  for  tea  and  coffee 
and  10  cents  for  catsup. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 
Two  men 42 

Woman  (21  meals  X  0.8  meal  of  man  i.  equivalent  t<» 17 

Child.  2  years  (21  meals  X  0.4  meal  of  man),  equivalent  to 8 

Total  number  of  meals  equivalent  to 67 

Equivalent  to  one  man  twenty-two  days. 

DIETARY    STUDY    NO.   44a. 

The  family  in  this  study  consisted  of  one  man.  one  woman,  and  three 
children,  aged  13,  L0,  and  8  years,  and  weighing  90,  65,  and  60  pounds, 
respectively.  The  woman  and  children  looked  well.  The  two  older 
children  drank  a  cup  of  coffee  and  a  cup  of  tea  each  day.  The  young- 
est child  drank  milk.  The  income  of  the  family  was  not  given.  They 
.paid  £4.")  a  month  rent  for  six  rooms.  Fuel  cost  them  about  *1  per 
week.  In  addition  to  the  food  materials  purchased  they  spent  20  cents 
for  tea.  3.*>  cents  for  coffee.  30  cents  for  vinegar  and  catsup,  and  5  cents 
for  pickles. 


78 

The  study  continued  seven  day-.     The  number  of  meals  taken  was 
as  follows: 

Meals. 

Man 21 

Woman  (21  meals   ■  0.8  meal  of  man),  equivalent  to 17 

Child,  13  years  I  21  meals  y  0.7  meal  of  man  .  equivalen  ;  to L5 

Child,  L0  years  (21  meals   •  0.6  meal  of  man),  equivalent  to 12 

Child.  8  years  I  21  meals  X  0.5  meal  of  man  |,  equivalent  to 10 

Total  number  of  meals  equivalent  to 75 

Equivalent  to  one  man  twenty-five  days. 

Table  16. —  Weights  and  cost  of  food  and  nutrients  in  dietary  studies  of  German  families. 


Food  consumed  during  the  whole  study  1 7  days  i. 


Cost,  nutrients,  and  fuel  value  of  food  i»<t 
in;. u  per  day. 


Kinds  and  amounts. 


Du  t<ir j  study  No.  i2a. 

ANIMAL    FOOD. 


Boot":   Round  steak,   7  pounds,   70  com-     28 
shoulder,  3.5  pounds,  35  cents  (19);  veal  cut- 
lots.  4  pounds,  50  cents  (44) 

Pork:  Sausage,  1  pound,  10  cents  (66) 

Poultry:  Fowl,  9.5  pounds, 95  cents  (75);  turkey, 
9  pounds.  90  cents  I  76) '. . . 

Fish:  Sardines.  0.56  pound,  12  cents  (99) 

Butter.  5  pound-,  fl.50  1 106  I 

Eggs,  7.5  pounds,  79  cents  1 105 1 

Cream.  7.5  pounds,  00  cents  (113) 


Total  animal  fond 


VEGETABLE    Food. 

Cereals:  Broad.  16  pounds,  80  cents  (147);  flour. 
2.25  pounds,  9  cents  (122);  rice.  1  pound,  5 
cents  (133) 

Sugar,  5.5  pound-.  33  cents  1 163) 

Vegetables:  Beans  (dry),  3.92  pounds.  20  cents 
1 177  i :  cabbage.  2.47  pounds,  -JO  cents  (181  : 
onions  (dry),  1  pound.  5  cents  (1S9);  potatoes, 
8.75  pounds,  25  cents  (196):  radishes,  0.59 
pound,  10  cents  (200)  


Total  vegetable  food. 


Total  food  

Dietary  study  Nt 


Dollars. 


1.55 
.10 

1.85 

.12 

1.50 

.  79 
.60 


6.  51 


Protei 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


( >  nts. 
3.  8 


4.5 
.3 
3.7 
1.9 
1.5 


Grams.    Grai 


Grams.     Calories. 


15.  9 


14    



::l  

1  

47  

-  

15  4 

121  .  4 


121 
61 


21". 
40 


396 

17 


115 

L58 


1 .  402 


582 

244 


.80 

1.9 

12 

1 

43 

229 

2.  07 

5.  ( i 

32 

3 

^ 

1,065 

s.  "x 

20.9 

109 

124 

229 

2.  457 

ANIMAL    POOD. 

Beef:  Round.  1.5 pounds,  15 cent-  28  :  shoulder, 
2pounds.20cents<19).  Veal,  breast.  4  pounds, 
30  cents  (36):  leg.  2  pound-,  24  cents  ,39) 

Pork:  Lard.   2    pounds,    26   cents    (62  :  loin.    2 
pounds.  24  cents  (58);  salt  pork.  4  pounds,  21 
cents  (64  :  sausage,  0.66  pound,  10  Cents 
-  _  -   1.5  pounds,  20  cents   105 1 

Butter.  0.5  pound,  13  cents  (106) 

Milk.  14.66  pounds,  42  cents  '114    

•   .  0.9  pound.  18  cent-  I  111  > 


Total  animal  food. 


VEGETABLE   FOOD. 

Cereals:  Broad.  9  pounds,  45  cents  il47i:  cake. 

0.75 pound,  15  cents  (150);  cracker-,  l  pound, 

B  cents  (153  ;  flour,  12.25  pounds,  33  cents  (122); 

Doodles,  l  pound,  12  cents  (128) 

Sugar,  6  pounds,  33  cents  

Vegetables:  Cabbage,  3.7  pounds,  21  cents  (181): 

onions  (green  I,  1.25  pounds  5  cents  i  1901 


.84 

.20 
.13 
.42 
.18 


4.1 


s 

9 

.6 
1.0 


:;:; 


0  129 

4  3 

9 

10  12 


1.13 

5.1 

51 

9 

.33 
.  26 

1.5 
1.2 

1 

329 
123 


266 


1.192 

43 

B0 

207 


1.600 
492 


21 


79 

Table  16.   -Weights  and  ■■<  and  nutrients  in  dietary  studies  of  German 

families — ( lontinued. 


F l  consumed  during  tin-  whole  si  . 


Kind-  and  amounts. 


Cost,  nutrients,  and  fuel  value  of  t 1  per 

man  per  <liiy. 


Cost.     Protein.      Fat. 


Carbo-       Fuel 
hydrates,    value. 


Dietary  study  A'o.  55o— Continued. 

vegetable  pood— continued. 

Dollars 

Fruit,  bananas,  3  pounds,  10 cents  (218] 0.10 

Beer,  l  pound,  5  <■■  ■  05 

Total  vegetable  i 1 

Total  food 

Dietary  study  X".  ',  la, 

AMMAI.    POOD. 

Boot:   sirloin  steak,  1.5  pounds,  20  cents 
round   steak.  1  pound,  12  cents     28  ;    rib,    4 
pounds,  60  cents  (14);  soup  hone.  2  pounds,  10 
cental  17 1.    Mutton:  Bind  quarter,  5.75  pounds, 
75 cents    it  .    Veal  chuck,  2  pounds, 25  cents 

"    

Turk:   Chops.  2.5  pounds,  33  cents  (58);    lard.  1 

pound.  11  cent<  (62) 

Fish:  Trout  (lake),  2  pounds,  2  •       ■  :  hal- 

ibut (smoked  .  2  pounds,  15cents  i  86) ;  salmon 

w  hole),  1  pound.  20  cent-  (98) 

Butter.  2  pounds.  60  cents    106) 

;..">  pounds,  4-  cents  1 105   

Milk.  29.32  pound-.  91  cent-  (114) 

T<  >tal  animal  food 

VEGETABLE   POOD. 

Cereals:  Bread.  12  pound.-.  62 cents  (147);  cake. 
1  pound,  20  cents  (150  :  flour,  12.25  pounds.  33 
cents  |  122);  oatmeal.  2  pounds,  15  cents  (131) . 

Sugar  and  oil:  Sugar,  5  pounds,  30  cents  (163): 
sweet  oil,  l  pound,  25  cents  (171) 

Vegetables:  Beans,  0.66  pound.  8  cents  (177): 
corn,  1.31  pounds,  15  cent-  (185);  lettuce  0.66 
pound.  15  cent-  (187  :  onions  green),  L.25 
pounds.  5  cents  (190);  potatoes,  14  pounds,  30 
cents  (1%);  spinach,  1.6  pounds,  6  cents 
rhubarb.  2  pounds.  12  cents  (201 1 

Fruit-:  Banana-,  3 pounds,  15 cents  (218);  pine- 
apples. :;.-l  pounds,  24  cent-  (243);  strawber- 
ries. u.65  pound,  13  cents  |  250  I 

Total  vegetable  i<»>d 3.28 

Total  food 8.26 


Cents.     Grams.    Grams.     Gram 

0.5  1    in 

.2     2 


1.87 

8.5 

:»:; 

9 

• 

2,164 

4.53! 

2 

114 

183 

485 

4.02.") 

1.92 

.47 

.60 
.  60 

.4^ 
.91 

1.9 

2.4 

2.  4 

1.9 

3.  6 

13 
13 

31 

21 

599 

291 

123 

276 

11 
18 

115 

27 

4.98 

19.9 

91 

146 

27 

1.771 

1.30 

5.  2 

9 

319 

- 

.55 

•  >  •> 

18 

'.'1 

524 

.- 

1 

49 

237 

.52 

2.1 

1 

1 

15 

73 

13.1 


33.0 


1.".:; 


175 


DIETARY  STUDIES  OF  IRISH  FAMILIES    Nos.  45a-50a  . 

The  details  of  six  studies  with  Irish  families  follow. 

DIETARY    STUDY    NO.   4:5 A. 


2,402 


4.173 


The  family  in  this  study  consisted  of  a  man.  weighing  about  189 
pounds,  and  two  women,  weighing  about  143  pounds  each.  They 
weir  all  in  fair  health.  The  income  of  the  family  was  $125  a  month. 
They  paid  $35  a  month  rent  for  seven  room-,  one  of  which  they  rented. 
Their  fuel  cost  them  about  $16  a  month.  During  the  course  of  the 
study  they  spent  18  cents  for  coffee  and  15  cents  for  tea. 


80 

The  study  continued  seven  days.  The  family  was  away  one  day 
but  there  was  a  washerwoman  present  at  two  meals.  Tin-  number  of 
meals  taken  by  the  family  may  therefore  be  reckoned  as  follow-: 

M. 

Man 18 

Two  women  I  38  meals   •  0.8  meal  of  man),  equivalent  to :;<• 

Total  Dumber  of  meals  equivalent  to 4^ 

Equivalent  to  one  man  sixteen  days. 

DIK'IAIIV    3TUDI    NO.   46A. 

This  family  consisted  of  three  men.  three  women,  and  a  child  L2 
years  old;  all  in  good  health.     The  income  of  the  family  was  $100  a 

month.    They  paid  $13  a  month  rent  for  six  room-.     During  the  period 

of  the  study  they  -pent   65   cent-  for  tea  and   12   cents   for  yeast  and 
pepper. 

The  study  continued  -even  day-.  Two  men  took  their  lunches  and 
one  man  his  dinner  away  from  home.  Hence  the  number  of  meal- 
taken  was  as  follow-: 

Meals. 
Three  men 42 

Three  women  I  63  meals  >    0.8  meal  of  man  .  equivalent  to 50 

Child  12  years  I  21  meals  X  0.7  meal  of  man  |,  equivalent  to 15 

Total  number  of  meals  equivalent  to in; 

Equivalent  to  one  man  thirty-six  day-. 

DIETAKY    STUDY    NO.   4~A. 

Thi>  family  consisted  of  a  man.  weigiiino-  about  Is'' >  pounds,  and  a 
woman,  weighing  about  140  pounds,  and  two  children  whose  age>  and 
weights  were  not  given.  The  youngest  child  had  been  sick  before  the 
study  began,  but  was  well  at  the  time.  The  older  boy  drank  coffee  and 
milk  three  time>  a  day.  The  income  of  the  family  was  $9  to  $10  a 
week.  They  paid  *.*>  a  month  rent  for  2  rooms.  Fuel  cost  them  about 
50  cents  a  week.  In  addition  to  the  food  materials  purchased  they 
spent  25  cents  for  coffee  and  20  cents  for  tea.    • 

The  study  continued  >even  days.  The  number  of  meals  taken  was 
as  follow-: 

Meals. 
Man 21 

Woman  t  21  meals  X  0.8  meal  of  man  i .  equivalent  to 17 

Child  i  21  meals  X  0.5  meal  of  man  i .  equivalent  to 11 

Child    21  meals  X  0.3  meal  of  man) .  equivalent  to 

Total  number  of  meals  equivalent  to 55 

Equivalent  to  one  man  eighteen  days. 

DIETAKY    STUDY    NO.    4SA. 

This  family  consisted  of  four  men.  one  woman,  and  two  children, 
aged  9  and  4  years,  respectively.     The  children  were  in  fair  health. 


8] 

They  (hank  coffee  in  the  morning  and  tea  at  night.  The  woman  was 
dyspeptic  and  had  bronchitis.  The  husband  earned  $9  a  week,  and 
$13  a  week  was  received  from  boarders.  They  paid  *ll  a  month  rent 
for  four  rooms.  In  addition  to  the  food  material-  purchased  they 
spent  $1.15  tor  tea  and  coffee  and  :'>  cents  for  salt. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 

Four  men 84 

Woman  |  21  meals      0.8  meal  <  ;'  man  |,  equivalent  to 17 

Child,  9  years  (21  meals   ■  0.5  meal  of  man),  equivalent  to II 

Child.  4  years  |  21  meals  X  0.4  meal  of  man),  equivalent  to 

Total  number  of  meals  equivalent  to 120 

Equivalent  to  one  man  forty  days. 

DIETAKY   STUDY    NO.  4!>A. 

The  family  in  this  study  consisted  of  one  man,  150  pounds,  and 
three  women  weighing  respectfully  125,  165,  and  200  pounds.  They 
were  all  in  fair  health.  The  income  of  the  family  was  $8  to  $9  a 
week.  They  paid  *<>  a  month  rent  for  three  rooms.  Fuel  cost  them 
about  50  cents  a  week.  During  the  period  of  the  study  they  spent  30 
cents  for  tea  and  coffee. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 
Man 21 

Three  women  (63  meals  X0.8  meal  oi  man),  equivalent  to 50 

Total  number  of  meals  equivalent  to 71 

Equivalent  to  one  man  twenty-four  days. 

DIETARY    STUDY    NO.    50A. 

This  family  consisted  of  four  men,  one  woman,  and  two  children, 
aged  14  and  6  years,  respectively:  all  in  good  health.  The  husband 
earned  *(.»  a  week,  and  three  boarders  paid,  respectively.  $4.50,  $4.25, 
and  S4  per  week.  The  family  paid  812  a  month  rent  for  four  rooms. 
During  the  period  of  the  study  the}T  spent  30  cents  for  coffee,  10  cents 
for  horseradish,  and  5  cents  for  mustard. 

The  study  continued  7  days.  The  number  of  meals  taken  was  as 
follow-: 

Meal-. 
Ft  »ur  men 84 

Woman  (21  meals  X0.X  meal  of  man),  equivalent  to 17 

Child,  14  years  i  21  meals  X0.7  meal  of  man),  equivalent  to 15 

Child.  t>  years  (21  meals  X0.5  meal  of  man),  equivalent  to 11 

Total  number  of  meals  equivalent  to 127 

Equivalent  to  one  man  forty-two  days. 

i\V,sn— No.  129—03 6 


82 


Table  I 


IT,  Ights  and  cost  of  food  and  nutrients  in  dietary  studies  of  Irish  families. 


onsumed  during  the  whole  study  (7  days).         Ckwt,  nutrienta^d  ifaelvalue  of  food  per 


Kind-  and  amounts. 


Cost. 


'-••'"  >--  .,;*:;;;;.  aSL 


Dietary  study 


AMMAI.    FOOD. 


Sirloin  steak,  2  pounds,  25  cents  (32  ;  \<al 

rit).  6.25  pounds.  55  cents  (43);  liver.  0.50 
pound..")  cents  (40);  mutton  rib,  L.5  pounds, 
20  cents  (46)  

Pork:  Bacon,  1  pound.  16  cents  (56) 

Fish:  White.  1.5  pounds,  15  cents  I L03   

Butter.  1  pound,  31  cents  (106) 

1.25  pound-.  23cents  (105) 

Cream.  2.25  pounds.  20  cents  (113) 

Miik.  4.19  pounds.  12  cents  <  114  i 


Dollars. 


1.05 
.lti 
.15 
.31 
.23 
.20 
.12 


Total  animal  food 

VEGETABLE   POOD. 

Cereals:  Bread,  9  pounds,  45  cents  (147);  cake-. 
0.5  pound.  5  cents  (150) 

Sugar.  5  pounds,  25  cents  1 163  - 

Vegetables:  Tomatoes,  fresh,  l  pound.  8  cents 
(211 1;  lettuce,  0.22  pound.  5  cents  (187);  pota- 
toes. 10  pounds.  20  cents  (196);  rhubarb,  3 
pounds,  10  cents  (201 ) 

Fruits:  Bananas,  3 pounds,  10 cents  (218  ;  straw- 
berries, 0.65  pound,  10  cents  (250);  pineapple, 
0.9  pound.  15  cents  (243) 


Total  vegetable  food 
Total  food 


Cents. 


1.0 


Grams. 


1.9    . 

1.4 

1.3 


103 


4:; 


3. 1 

1.6 


2  J 


Calories. 


496 
163 

29 
211 
119 
127 

85 


144 

142 

717 
568 

15 

204 

16 

77 

.35 

■  i  i 

1 

1 

16 

77 

1.53 

y.  6 

31 

6 

347 

1,566 

3.75  i 

23.  5 

101 

109 

356 

2.  79'.' 

Dietary  study  No.  '§6a. 


ANIMAL    FOOD. 

Beef:  Liver,  2  pounds.  8  cent-  (8);  sausage 
(smoked).  1  pound,  10  cents  (16) ;  flank  steak. 
1.5  pounds,  15  cents  (24);  rump  (corned  .  7 
pounds,  56  cents  (3);  chuck.  11  pounds.  SI. 10 
(23).  Veal  chops,  2.5  pounds,  28  cents  (41). 
Mutton  chops.  2.5  pounds.  33  cents  (46) 

Pork:  Bacon.  1.25  pounds.  20  cents  (55);  ham, 
1.33  pounds,  24  cents  (60);  lard.  2  pound-.  24 
cents  (62)  

Fish:  White.  3  pounds,  33  cents  (103);  white 
i  smoked  | .  2.5  pounds.  25  cents  (104) 

Butter.  3  pounds,  90  cents  (106) 

Eggs,  7.5  pounds.  85  cents  ( 105) 

cheese.  1  pound.  25  cents  (111) 

Milk.  21.98  pounds.  189  cents  1 114 | 


Total  animal  food. 


VEGETABLE    FOOD. 

Cereals:  Applepie.lpound,12cents(158) ;  Bread. 
2.2  pounds.  11  cents  (147):  cake.  2.25  pounds. 
30  cents  (150);  crackers,  3  pounds.  29  cents 
(153) :  flour,  24.5  pounds,  72  cents  (122) 

Sugar,  8  pounds.  43  cents  (163) 

Vegetables:  Cabbage.  2.47 pounds,  16  cents  (181): 
corn  (canned).  1.31  pounds,  14  cent-  ls-i  ; 
onions  (dry),  2.5  pounds,  14  cents  (189);  pota- 
toes, 28  pounds,  60  cents  (196):  radishes,  0.65 
pound,  10  cents  (200);  rhubarb,  1.5  pounds,  10 
cents  (201);  tomatoes  (canned),  1.7*8  pounds. 
12  cents  (209) 

Fruit:  Bananas,  6  pounds.  30  cents  (218) 


Total  vegetable  food 
Total  food 


,60 


.68 

1.9 

4 

39 

.58 

1.6 

10 

6 

90 

2.5  .. 

:;:' 

.85 

2.4 

12 

9 

.  25 

7 

3 

5 

5.3 

9 

11 

1.54 

.43 


.30 


3.63 


>1.6 


4.3 

1.2 


.8 


156 


14 


325 

101 


498 


363 
93 

128 

■~>7 
190 


1.813 


1.574 
404 


285 

48 


-2. 3:1 


81. 


14") 


168 


512 


83 

Table  17.      Weights  and  cost  of  food  and  nutrients  in  dietary  studies  of  Irish  families- 

( lontinued. 


Food  consumed  during  the  whole  stud}    7  days 


Kinds  :in<l  amounts. 


Dietary  study  No. 

INIMAL   POOD. 

Hccf:  Corned,  i  pounds,  SO  c<  nts  (2);  round 
steak,  2.5  pounds,  32  cents  (28);  sirloin,  2.5 
pounds,  32  cents  (32) 

Pork:  Bacon,  2  pounds,  26  cents  (55);  chops,  6 
pounds,  25  cents  (58);  lard,  2  pounds,  24  cents 
iti'j .:  roast,  L56  pounds,  54  cents  (58) 

Fish:  Herring  i  fresh  i,  3  pounds,  18 cents  (87) ... 

Butter,  1  pound,  24  cents  1 106) 

Eggs,  3  pounds,  32  cents  i  105 1 

Milk,  12.56  pounds,  36  cents  (114) 


Dollars 
0.94 


Cost,  nutrients,  and  fuel  value  of  t I  per 

man  per  day. 


Protein, 


lima  1  food 

VEGETABLE    Tool'. 


Cereals;  Apple  pie,  l  pound,  10  cents  (158); 
bread,  1  pounds,  20  cents  (147);  crackers,  0.5 
pound,  i  cents  (153);  flour,  12.25  pounds,  29 
cents  1 122);  oatmeal,  2.5  pounds,  7  cents  (131). 

Sugar,  4.88  pounds,  25  cents  1 163) 

Vegetables:  Cabbage,  2.47  pounds,  12  cents  1 181 1; 

carrots,  0.25    pound,    3   cents    (182);onions 

green),  0.13  pound,  5cents  1 190);  potatoes,  14 

pounds,  28  cents  (196);  turnips,  0.44 pound,  5 

cents  ,212)  

Beer,  3.5  pounds,  18  cents  (259) 


1.29 

.  18 

.21 

.32 

.  36 


( <  nts. 


7.2 
1.0 
1.3 
1.8 

2.0 


3.33 


,53 

.  is 


Total  vegetable  food 

Total  food 

/  U  tary  study  No.  '*8a. 

ANIMAL   FOOD. 


Beef:  Coined,    12  pounds,    84   cents   (2);   rump 
steak,  15.5  pounds,  $1.51   (30);   shoulder,  15 

pounds,  81.50  (19) 3.85 

Pork:  chop,  2.5  pounds, 34  cents(58);  sausage, 
1  pound,  10  cents  (66);  sparerib,  4 pounds,  48 

cents  (58) * .92 

Foul.  8  pounds,  $1.20  (75) 1.20 

Fish:  Salmon.   2  pounds,   30  cents   (98);    trout  i 

i  lake,.  1  pounds.  40  cents  (89) 70 

Butter.  3 pounds,  80«ents  (106) 80 

Eggs,  1 3.5  pounds.  $1.44  1 105) 1.  44 

Milk,  12.56  pounds.  36  cents  (114) 36 


Total  animal  food 

VEGETABLE   FOOD. 

Cereals:  Apple  pie,  5  pounds,  00  cents  (158): 
bread, 24  pound-,  $1.201 147);  buns, 5.75 pounds, 
Jo  cents  (148);  cake,  1  pound,  10  cents  i  150)  .. 

Sugar,  9  pounds,  53  cents  1 163)  

Vegetables:  Cabbage,  2. 17  pounds,  12  cents  (181): 
potatoes.  28 pounds,  60 cents  (196) 

Beer,  7  pounds,  35  cents  (259) 


9.  27 


Total 

Total  food 

Dietary  study  No  19a. 

ANIMAL  FOOD. 

Beef:  Dried,  2  pounds,  25  cents  (4);  round,  2.5 
pounds, 25 cents  (28);  rump.  4  pounds,  30  cents 
(15).  Mutton  (rib),  3  pounds,  15  cents  (46). 
Veal  chuck,  4.5  pounds,  25  cents  (37) 

Pork:  Lard,  1  pound,  12 cents (62);  loin,4pounds. 
50  cents  (58) 

Fish:  Herring  (fresh  i,  3  pounds,  18  cents  (87)... 

Butter,  1  pound,  30  cents  (106) 


.  53 

-■> 
'.  35 


3.  90 


18.5 


3.9 
1.4 


3.0 
1.0 


Grams. 
37 


103 


Fat. 


I,  I  ll  HIS. 

Ill 


1  12 
3 

21 


Carbo 
hydrates. 


220 


57 


9.3 


107 


2.3 
3.0 


1.7 

2.0 


23. 1 


79 


130 


5.8 
1.3 


1.8 

.9 


32 


, 


K, 


16 


347 
123 


Fuel 

value. 


i 

504 


1.  no 
69 
187 

102 
220 


536 


214 
L02 


373 


168 


.02 
.18 

.30 


5.0 

2.6 

.8 

1    2 


182 


380 


43 

39    

2     

16  I 


2,  188 


1 ,  732 
492 


252 

40 


2,516 


5,004 


258 

146 

68 
258 
205 

101 


1,109 
408 


225 
36 


3, 813 


:'.s7 

12 

142 


84 


Table  1 


Weights  "ml  cost  of  food  "»>l  nutrients  in  dietary  studies  of  Irish  families- 
( Jontinued. 


Pood  consumed  during  the  whole  study  (7  days  . 


Cost,  nutrient.-,  and  fuel  value  of  i" 1  per 

man  per  day. 


Kind-  and  amounts. 


i— Continued. 
animal  pood— continued. 


pounds,  32  cents  (105) 

Milk,  12.56  pound-.  36  cents  (114). 
pound,  5  cents  (111  >.. 


Total  animal  food. 


VEGETABLE  Foci'. 

:  Bread,  2  pounds,  10  cents 
pounds,  10cents(122);  oatmeal, 2  pounds, 
10 cents  1 131 1:  apple  pie,  l  pound,  10  cenl  - 

Sugar,  19.5  pounds,  I  

ibles:  Cabbage,  2.47  pounds.  13  cents     31 
onions  (green),  0.13  pound.  10  cents 
potatoes,  21  pounds,  42  cents  (196);  turnip-. 
1.31  pounds.  11  rent-  (212  


Total  vegetable  :' 

Total  food 

Du  ! 

.VMM a;,  foo 


" 


Beef:  Corned.   7  pound-.   43  cent 
steak,  3  pounds,  36  cent-     28 
pounds.  40  rent-  (19  

Pork:  Chops, 8  pounds,  $1.05  (58  .  ham 

2  pounds,  40  cents   61);  lard,  0.5  poun 

-   -re.  3  pounds,  38  cents  i  66 

Fish:  White,  3  pounds,  18  cents 

Butterine.  1  pound.  18  cents  (107 

|  'Oiinds.  32  cents  (105  

Milk,  12.56  pounds,  36  cents    111  

Cream.  0.56  pound.  ■">  cents  (113    

Cheese.  0.5  pound.  8  cents  i  ill   


round 

shoulder.    5 


Total  animal  food. 


VEGETABLE   FOOD. 

Cereal-:  Bread.  15  pounds,  75  cents  147  :  cake. 
4."i  pounds,  -30  cents  (150);  pie,  1  pound,  12 
cents      ig  Is,  5  pounds,  2"S  cents  (15      .... 

Sugar.  6  pounds.  36  cent-  -  L63  

Vegetables:  Cabbage,  1.23  pounds.  io  cents  (181  . 

onions,  4.25  pounds,  25  cents  (189):  potatoes. 

inds.  75  cents  1 1%);  turnips.  1.75  pound-. 

10  cents  (212);  tomatoes  canned  |,  1.78 pounds, 

10  cents  (209 1   

Fruit.  Oranges.  2.38  pounds.  10  cent-    2b8    


•"'•  «-■  hSS&s.  vK. 


1.3 

1.3 
.  I 6  .  2 


5    

10 
2    26 


11' 


1.00 


1.7 

4.1 


1.19 


- 

4..^ 

- 

47 

.18 

4 

0 

1 

.Is 

.4    ... 

1.02 
.  36 


10 


Total  vegetal ile  food. 
Total  food 


- 


1.430 


111 


_ 


" 


290 


1,476 


-     29 


21 

- 

43 
93 


.  05 

.1     .. 

1    

■1 

9 

- 

.1 

2 

... 

4.24 

10.  0 

00 

94 

7           l.h»5 

801 


1.30 
.10 

3.1 

10    .. 

2 
0 

288 

- 

x 

8.1 

:  1 

10 

283 

1     •" 

2.  402 


MISCELLANEOUS  DIETARY  STUDIES     Nos.  51a-60a  . 

The    ten    studies  following  were   made  with   families  of   different 
nationalities. 

DIETARY    STUDY    NO.    5lA. 

This  study  was  made  with  an   English  family  consisting  of  a  man. 
weighing  14»>  pounds,  and  a   woman,  weighing  185   pounds,  both  in 

good  health.     The  income  of  the  family  was  $100  a  month.     They 


85 

paid  s-ji  a  month  rem4  for  -i.\  rooms  and  a  bathroom.  Fuel  cos! 
them  $2.50  a  week.  During  the  period  of  the  study  they  spent  15 
cents  for  coffee  and  1  cent  for  yeast  in  addition  to  the  food  materials 
purchased. 

The  study  continued  seven  days.  The  woman  was  away  from  one 
meal  and  the  man  from  two;  hence  the  number  of  meals  taken  was  as 
follows: 

Meals. 

Man L9 

Woman  I  20  meals  X  0.8  meal  of  man  I,  equivalent  t«» 1*> 

Total  Dumber  of  meals  equivalent  t<> 35 

Equivalent  t<>  one  man  twelve  days. 

Table  L8. —  W<  ights  and  cost  of  food  and  nutrients  in  dietary  study  No.  51a. 


Food  consumed  during  the  whole  study    7  days). 


Cost,  nutrients,  and  fuel  value  of  food  per 

man  per  day. 


Kind-  and  amounts. 


st.      Protein.      Fat. 


hydrates,    value. 


ANIMAL   FOOD. 

Beef:  Porterhouse  steak,  8.65  pounds,  S1.08   27 
Fork:  Ham  (boiled  .  0.5  pound.  10 cents  1,61).. 

Fowl,  1.2  pounds,  63  cents  (75) 

Butter.  2  pounds,  58  cents  1 106  > 

Eggs,  5.25  pounds,  53  cents    L05J 

;.  0.68  pound.  6  cents  (113) 

Milk.  12.56  pound-,  36  cents  (114) 


Total  animal  food 


VEGETABLE  FOOD. 

Cereals:  Bread.  1  pound, 5 cents (147);  trackers, 
L.5  pound-.  20  cents  (153);  flour,  9.8  pounds, 
24  cents   122  

Sugar,  2  pounds,  16  cents    163  

Vegetables:   Asparagus,  5.63  pounds,  73  cents 

(174);  cucumbers,  1  pound,  7  cents  (186);  peas 

en),  1.36  pounds,  12  cent-  (194   

Fruit:  Strawberries,  0.65 pound,  11  cent-    2 


Total  vegetable  food. 
Total  food 


5.02 


41.8 


189 


«".; 


-4 ,  335 


DIETARY    STUDY    NO.    52A 


This  family  consisted  of  an  Englishman,  weighing  L56  pounds,  and 
ii  woman  of  Bohemian  parentage,  weighing  110  pounds.  They  were 
in  tolerably  good  health.  The  woman  was  not  very  intelligent.  Their 
income  was  $75  a  month.  They  paid  $11  a  month  rent  for  four  rooms. 
The  fuel  cost  them  about  50  cents  a  week.  During  the  period  of  the 
study  they  spent  25  cents  for  tea. 

The  study  continued  seven  days,  but  the  man  had  only  one  meal  a 
day  at  home,  so  the  number  of  meals  taken  was  as  follow-: 

Meal-. 

Man 7 

Woman  (21  meals  \  0.8  meal  of  mam .  equivalent  to 17 

Total  number  of  meals  equivalent  to 24 

Equivalent  to  one  man  eight  days. 


si; 


Table  19. —  Weights  and  cost  of  food  <m<l  nutrients  in  dietary  study  No.  52a. 


i  consumed  during  the  whole  study    :  days 

Cost,  nutrients,and  fuel  value  of  food  per 
man  per  day. 

Kinds  and  amounts. 

Protein. 

Fat. 

Carbo-        Fuel 

hydrate-,     value. 

ANIMAL    K<  ><>]>. 

Dollars. 
Bei  i:  Porterhouse  >te;,k.  1.5   pounds,  15  cents 
soup  bone,  2  pounds,  5  cents  (17).    Veal 
chuck, 0.5 pound, 5 cents  (87).    Mutton:  Shoul- 
der, 0.5  pound, 5  cents  (51) 

3.7 

Grams. 

in 
13 

Grams. 
27 

Grams.  c>ih,ri<.<. 
400 

Pish:  White,  1.5  pounds,  10  cents  1 103);  sardines, 

0.28  pound,  5  cents  (99) l~> 

Butter.  0.25  pound,  '•>  tvnts  |  L06    09 

1.9 
1.1 
1.0 
2.3 

1 
12 

4 

]4 

- 

1"7 

60 

Eggs  0.75 pound,  s  eem^  (105) .08 

6 
12 

Milk  6.28 pounds  18  cents  (li4)                                     is 

iv             "i:» 

Total  animal  food B0 

10.0 

71             M                                  UOO 

VEGETABLE    FOOD. 

Cereals:  Bread, 3 pounds,  15cents(147);  flour,  l 
pound,  3  cent-  (122) 

Sugar.  1  pound,  6  cents  (163) 

Vegetables:  Asparagus,  0.56  pound,  5  cents 
(174):  cabbage,  1.23  pounds,  10  cents  (181): 
carrots.  1.38  pounds.  2  cents  1 182);  lettuce.  0.44 
pound,  6  cents  (187);  onions  1  green).  0.19 
pound.  5  cents  (190);  potatoes.  7  pounds,  14 
cents  (196):  rhubarb.  2  pounds,  5  cents  ( 201 ) 

Fruit:  Strawberries.  0.65  pound,  t;  cents  (250) 

Beer,  27  pounds  11.35    259    


.18 

- 

22 

133 

.  or, 

.8 

j? 

.47 

5.9 

10 

1 

72 

.10 

1.3 

3 

1,35 

16.9 

8 

176 

Total  vegetable  food. 
Total  food 


2.11 


2.  96 


4.'v.» 


.,17 


337 

12 

736 

1,960 


2. 860 


DIETARY    STUDY    NO.     53 A. 


In  this  family  the  husband  was  English  and  the  wife  was  American. 
The  family  consisted  of  two  men.  one  woman,  and  two  children  aged, 
respectively.  <">  years  and  1  year.  They  were  rather  unintelligent 
and  dirty,  hut  in  good  health.  The  income  of  the  family  was  $15  a 
week,  not  including  the  board  of  the  second  man.  They  paid  $35  a 
month  rent  for  four  rooms  and  a  store.  For  fuel  they  used  soft  coal, 
which  cost  them  about  50  cent>  a  week.  During  the  course  of  the 
study  they  spent  80  cents  for  tea  and  coffee. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meals. 
Two  men 42 

Woman  I  21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Child.  ^  years  (21  meals  X  Corneal  of  man),  equivalent  to 11 

Child,  1  year  (21  meals  X  0.3  meal  of  man),  equivalent  to <i 

Total  number  of  meals  equivalent  to 7t> 

Equivalent  to  one  man  twenty-live  days. 


-7 
Table  20. —  Weight*  and  cost  of  food  and  nutrients  in  dietary  studu  No.  53a. 


V I  consumed  during  the  whole  Btudy  (7  days). 


Cost,  nutrients,  and  i'u<-1  value  of  food  per 
man  per  day. 


Kinds  and  amounts. 


LI     HA]     FOOD. 

Soup  bone,  2  pounds,  5  cents  (17);  sirloin 
k,  2  pounds  >rned  |, 

I  pounds,  28  cents  (2  ;  rib,  6  pounds,  75  cents 
(14).     Veal  chuck,   J  pound-.  32  cents 

Mutton  chops,  2  pounds,  25  cents  (46) 

Pork:  Bacon.  •_>  pounds,  25  cents  (55);  chops,  2 
pounds,  25  cents  i">s  :    sausage,  l  pound,  12 

cents  -  i.i'.  i 

Fish:  Trout  (lake),  2  pounds,  20  cent-  (89) 

Butter,  2.5  pound-.  85  cents  1 106 

-  pound-.  '.••"»  cents  I  105  

Milk.  12. .v,  pound-.  30  cents  (114) 

Cheese,  2  pounds.  20  cents  1  111  1 


Protein. 

Dollars. 

Cent*. 

drums. 

L98 

7.  7 

M 
.20 

s 

11 
3 

Carbo-        Fuel 
hvdrates.    value. 


Grams.     Grams.     Calf  tries. 







::::::: 

11 
12  1 


391 

347 
218 
156 

117 


5. 05 

20.  2 

17s 

12 

2,053 

VEGETABLE   loon. 

Cereals:   Bread,  8  pounds,   10  cents  (147);  oat- 
meal, 1  pound,  6  cents  (131);   rice,  2  pound-. 
1 4  cents  1 133  1  

.21 
.  92 

2.4 
1.0 

4.6 
3.7 

19 

3 

118 
73 

si 

33 

"■7.". 

• 

ibles:    Asparagus,   1.13  pounds,  20  cents 
<  174 1 :  cabbage,  3.7 pounds,  16 cents  (181);  let- 
tuce. 0.44  pound,  10 cents  (187);  onions  (dry), 
1  pound.  5  (.-cut-    189);    onions  (green 
pound,  5  cents  (190);   potato,.-,  28  pom. 
cents     196);  rhubarb,  2  pound-,  5  cents  (201 1: 

11 

2 

1 
1 

377 

Fruits:  Apples,  3.38  pound-.  10  cent-  (214);  ba- 
nanas, 9  pound-.  32  cents  (218);  Btrawberries, 
2.6  pounds,  50  cents  (250) 

149 

T« >tal  vegetable  food 

2.91 

11.7 

32 

5 

31 6 

1 .  393 

Total  food 

7.  96 

31.9 

137 

183 

317 

3,  446 

DIETARY    STUDY    NO.   54A. 

In  this  family  the  husband  was  of  German  descent,  the  wife  was 

English.  The  whole  family  consisted  of  two  men.  a  woman,  and  a  child 
10  years  old.  One  of  the  men  was  not  very  well.  The  woman  was 
attractive  and  intelligent.  The  boy  was  very  well  looking;  he  drank 
considerable  milk.  The  income  of  the  family  was  *25  a  week.  They 
lived  in  their  own  house,  which  would  rent  for  about  $20  a  month. 
They  -pent  18  cents  for  coffee  and  1.5  cents  for  tea  during  the  course 
of  the  study. 

The  study  continued  seven  days.     One  man  was  away  from  home 
for  dinner.      Hence  the  number  of  meals  taken  was  as  follows: 

Meals. 

Twi  >  men 35 

Woman  [21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Child,  10  years  |  21  meals  X  0.6  meal  of  man) .  equivalent  To 13 

Total  number  of  meals  equivalent  to 65 

Equivalent  to  one  man  twenty-two  days. 


88 


Table  21. —  Weights  and  cost  of  food  and  nutrients  in  dietary  study  No.  54a, 


F 1  consumed  during  the  whole  study  (7  days).         (>»t,  nutrients  and  fuel  value  of  f Iper 


Kinds  and  amounts. 


ANIMAL    POOD. 

Beef:  Round  -teak,  2  pounds,  20  cents  28  ; 
porterhouse  steak,  3  pounds,  48  cents   27   

Pork:  Bacon,  0.66  pound.  10  cents  (55);  ham 
(boiled),  l  pound,  30  cents  (61  ;  salt  pork,  0.5 
pound.  6  cents  (64) 

Eggs,  1.5  pounds,  16  cents  1 105) 

Butter,  2  pounds,  60  cents  1 106  i 

Milk,  14.66  pounds,  42  cents  (114) 

Cream,  2.25  pound-.  21  cent-  013) 


Total  animal  food 


VEGETABLE    FOOD. 

Cereals:  Flour.  9.S  pounds.  28  cents  (122);  oat- 
meal. 1  pound,  5  cents  (131) 

Sugar,  4  pounds.  24  cents  (163 i 

Vegetables:  Beans  (dry),  0.98   pound.  5   cents 
177  :   corn   (canned).  1.31   pounds,   15   cents 
(184):  onions  (dry  i,  1.5  pounds.  10  cent-    189 
potatoes,  14  pounds.  28  cent-  1 196   

Fruit:  Bananas.  3  pounds.  15  cents  (218) 


Cost. 

Cost. 

Protein. 

Dollars. 

(  V  nts. 

Cframs. 

- 

3.1 

- 

.46 

2.1 

5 

.16 

.7 

4 

.60 

2.7 

1 

.42 

1.9 

10 

.21 

1.0 

1 

Fat. 


Carbo-        Fuel 
hydrate-,     value. 


Total  vegetable  food 1.30 

Total  food 


3.83 


11.5 


1.5 

1.1 


17.4 


Grams.     Grams.     Calories. 
15    214 

20    

3    

35    

12  15 

2 


94 


82 


L98 
43 

316 

207 

92 


328 


301 


1.473 


.543 


DIETARY    STUDY    NO.     OOA. 

This  study  was  made  with  a  French-Canadian  family  consisting  of  a 
man.  two  women,  and  live  children  aged  14.  12,  10,  8.  and  5  years, 
respectively.  They  were  all  in  fair  health.  The  woman  was  a  dress- 
maker. The  house  was  not  neat.  The  income  of  the  family  was  $30 
a  week.  They  paid  815  a  month  rent  for  six  rooms.  The  fuel  cost 
them  $1.50  a  week.  During  the  course  of  the  study  they  spent  62 
cents  for  tea  and  coffee.  10  cents  for  salt  and  pepper.  2  cents  for  lem- 
ons. 1  cent  for  pickles,  and  2  cents  for  soup  greens.  The  woman 
frequently  made  meat  ragout. 

The  study  continued  seven  days.  The  man  took  his  dinners  away 
from  home:  hence  the  number  of  meals  taken  was  as  follows: 

Meals. 

Man 14 

Two  women  (42  meals  X  0.8  meal  of  man),  equivalent  to 34 

Child,  14  years  (21  meals  X  0.7  meal  of  man),  equivalent  to 15 

Two  children,  12  and  10  years  (42  meals  X  0.6  meal  of  man) ,  equiv- 
alent to 2.5 

Child,  S  years  (21  meals  X  0.5  meal  of  man),  equivalent  to 11 

Child,  5  years  (21  meals  X  0.4  meal  of  man),  equivalent  to 8 

Total  number  of  meals  equivalent  to 107 

Equivalent  to  one  man  thirty-six  days. 


89 


Table  22.—  II'-  ights  and  cost  of  food  and  nutrients  in  dietary  study  A 


Food  consumed  during  the  whole  study    7  days). 


Cost,  nutrients,  and  fuel  value  of  food  per 
man  per  daj . 


Kinds  ami  mill 


ANIMAL   POOD. 

Beef:  Sirloin  Bteak,  16  pounds,  $1.70  (82  :  roup 
bone,  8  pounds,  18  cents  I  it  i.  Veal  chuck,  l 
pound,  13  cents  (87) 

Pork:  Sausage,  2  pounds,  25  cents  (66);  loin, 
pounds,  $1.05  (58);  Bhoulder,  1.5  pounds, 
nts  (68);  lard,  0.5  pound,  7  cents  (62) 

Fieh:  Trout  (lake),  3  pounds,  36  cents  (89) 

Butter,  I  pounds,  $1.11  (106) 

Eggs,  5.62  pounds,  71  cents  (105) 

Milk.  17.8  pounds,  52  cents  (114) 


Total  animal  food 


Protein.      Fat. 


Carbo- 
hydrates. 


Dollars.    Oenfs. 

•.-.in 


1 . ."»'.» 

l.ll 
.71 
.  52 


>.t. 


I.  l 
1.0 
3.1 
2.0 

1.  1 


Grams.    Grams. 

in 


Fuel 
value. 


6.30 


VEGETABLE    POOD' 


Cereals:  Bread,  24.25  pounds,  $1.12  1 1 17  :  corn- 
starch, l  pound,  lo  cents  (172);  crackers,  J 
pounds,  15  cents  (153);  doughnuts,  18.55 
pounds,  $1.65  156);  flour,  2  pounds,  8  cents 
(122);  macaroni,  l  pound,  15 cents (127);  rice, 
ii. :.  pound,  4  cents  (loo) 3.29 

Sugars:  Sugar,  6  pounds,  36  cents  (163);  sirup, 
6  pounds,  20  cents  1 166) 56 

Vegetables:  Lettuce,  1.32  pounds,  15  cents  1 187  i; 
onions  (dry),  1.87  pounds,  8  cents  1 189);  pota- 
toes, 35  pounds,  63  cents  (196);  tomatoes, 
canned,  1.78  pounds,  10  cents  (209):  turnips. 
0.44  pound,  5  cents  (212) 1.01 


1.6 


-   S 


- 


521 

34 


128 


69 


2,090 
512 


321 


Total  vegetable  food. 
Total  food 


4.86 

13..")  ; 

60 

56  1 

546 

2    123 

11.16  ! 

31.0  | 

140  | 

202  1 

557  , 

4,587 

DIETARY    STUDY   NO.   56A. 

The  family  in  this  study  consisted  of  a  man,  a  German,  weighing 
172  pounds,  and  a  woman,  an  American,  weighing  168  pounds;  three 
children,  aged,  respectively,  14,  11,  and  7  years,  and  weighing,  respec- 
tively. 120,  90,  and  48  pounds.  The  woman  was  intelligent  and  kept 
very  careful  records  during  the  dietary  study.  She  stated  that  she 
had  received  help  regarding  food  and  dietaries  from  talks  at  Hull 
House.  She  endeavored  to  provide  a  sufficient  diet  with  good  variety. 
The  children  were  in  good  health.  They  drank  milk  and  cocoa  and  a 
great  deal  of  homemade  root  beer.  The  income  of  the  family  was  $23 
a  week.  They  paid  Sll  a  month  rent  for  four  rooms.  The  fuel  cost 
them  about  25  cents  a  week.  During  the  course  of  the  study  they 
spent  35  cents  for  coffee,  30  cents  for  root-beer  extract,  8  cents  for 
yeast,  5  cents  for  salt,  -1  cents  for  vinegar,  and  1  cent  for  nutmeg. 

The  study  continued  seven  days.  In  addition  to  the  food  consumed 
by  the  family  they  gave  away  the  equivalent  of  one  meal.  The  number 
of  meals  taken  was  therefore  as  follow-: 

Mi.    - 

Man 21 

Woman  ( 21  meals  X  0.8  meal  of  man),  equivalent  to 17 

Child,  14  years  (21  meals  X  0.7  meal  of  man),  equivalent  t<> 15 

Child,  11  years  ( 21  meals  X  0.6  meal  of  man),  equivalent  to 13 

Child,  7  years  (21  meals  X  0.5  meal  of  man),  equivalent  to 10 

Food  given  away  equivalent  to 1 


Total  number  of  meals  equivalent  t< 
Equivalent  to  one  man  twentv-six  days. 


90 


Table  23. —  Weights  <nt<l  cost  <>/ food  <t,,i]  nutrients  in  dietary  study  No.  56a. 


onsumed  during  the  whole  study 


Cost,  nutrients,  and  fuel  value  at  i 1  per 

man  per  day. 


Kind-  and  amounts. 


Protein. 

Fat. 

Carbo- 
hydrates. 

Fuel 

value. 

i  hlories. 

5.1 

_ 

12 

50 

.IK-, 

71 

. 

2.4 

30 

2.  5 

14 

10 

146 

.84 

- 

17 

_ 

350 

.18 

•' 

■> 

6 

" 

3.  66 

14.1 

78 

124 

26. 

1 .  519 

ANIMAL    I ■■•  I 

Beef:  Rump   corned),  3.1  pounds,  24  eei 
flank.  1.5  pounds,  15  i 

pounds,  22  cents  (17  ;  suet,  l  pound,  8  cents 
Mutton,  leg,  5.5  poun 

Pork:  Salt  pork,  0.5  pom  

Butter,  2  pounds,  62  cents    106  

pounds,  i>4  cents    105  

Milk.  29.32  pounds,  >4  cent-  (114) 

n    I  pound,  18  cents  (111    

T.aal  animal  food 


VEGETABLE   POOD. 

Cereals:  Bread,  2  pounds.  10  cents 
meal.  2  pounds,  scents  nam  meal.  2 

pounds,  6  cents   124);  oatmeal,  2  pounds,  10 

cents     (131);    macaroni.    1    pound,    10    cents 

-"  :    rice.  2  pounds,  20  cents  (133  ;   white 

flour.  1  pound.  4  cents    (122);    whole-wheat 

flour.  9  p< >unds,  54  cent-    123  

Sugars                  5  pound,  10  cents  (168  ;  sugar. 
4  pound-.  22  cent-    163    

Vegetable-:  Beans  dry  .  0.98  pound,  5  cents 
1 177  :  cabbage,  1.23  pounds.  7  cent-  1 181 1 :  car- 
rots. 0.26  pound.  5  cents  182  :  cucumbers.  2 
pounds,  8  cents  (186);  lettuci  S8  and,  10 
cents  (187);  onions  green  .5  pound-.  18 cents 
(190  :  peas  (dry),  1.88  pounds,  5  cents 
•  _  •:  1.36  pounds,  10  cents  (194 
tatoes.  14  pounds.  25  cents  (196>:  rhubarb.  2 
pounds.  5  cents  1 201  :  spinach,  3.19  pounds.  20 
cents  f206) 

Fruits:  Apples.  9  pounds,  35  cent-  (214);  cocoa- 
nut    i  prepared^.    1.5  pounds.   50  cent-     224 

gs  1  pound.  10  cents  (231);  orange-.  4.7"> 
pounds.  20  cent-  238  :  prunes.  1  pound.  16 
cent-    247    


Total  vegetab 
Total  food 


32 


1.18 


4..; 

1.2 


;.<; 


_     " 


1.291 
2  3  72 


150 


1 


1.31 

' 

4 

16 

56 

32 

4.00 

15.  4 

72 

28 

M 

2, 401 

DIETARY    STUDY    No.   J)7A. 

This  study  was  made  with  a  Hungarian  family  consisting  of  three 
men.  two  women,  and  four  children,  aged,  respectively.  1-t.  1:2.  10,  and 
2 years.  The  children  were  in  fair  health.  They  drank  milk.  tea.  and 
coffee.  The  income  of  the  family  was  not  given.  They  paid  S-t<>  a 
month  rent  for  8  rooms.  The  fuel  cost  them  about  $1.50  a  week.  In 
addition  to  the  food  materials  purchased  they  spent  67  cents  for  coffee. 
50  cents  for  tea.  5  cents  for  soup  greens.  .3  cent<  for  pickles,  and  6 
cents  for  candy. 

The  study  continued  seven  days.  Two  of  the  men  were  away 
during  the  week.     The  number  of  meals  taken  was  as  follow-: 

Meal-. 

Man 21 

Two  women  (42  meals  X  0.8  meal  i  >f  man  | .  equivalent  to 34 

Two  children,  14  and  12  years    42  meals  X  0.7  meal  of  man  .  equiva- 
lent t- 29 

Child,  1<>  years    21  meal-   ■  0.6  meal  of  man) .  equivalent  t<> 13 

Child,  2  years    21  meals    ■    0.4  meal  of  man  i .  equivalent  to 8 

Total  number  of  meal-  equivalent  to 105 

Equivalent  t<>  one  man  thirty-five  days. 


(.n 


Table  24.—  Weights  and  cost  of  food  and  nutrient*  in  dietaru  study  No.  57a. 


Food  consumed  during  the  whole  study  i  ~  days 


Kinds  and  amounts. 


\\im\i    POOD. 

Beef:  Shoulder,  10  pounds,  S1.09  [19);  Bank,  5 
pounds,  37  cents  (24);  sirloin,  2.5  pounds,  30 
cents  (32);    round,  2  pounds,  24  cents 
suet..")  pounds,  10  cents  (35);  Rhin,  2  pounds 
12  cents  (17) 

Butter.  |.5  pounds, $1.13  I  106) 

Eggs,  10.5  pound*,  $1.10  i  105) 

Milk.  37.69  pounds,  95  cents  (114) 

Cream.  6.72  pounds,  60  cents  (113)  


Total  animal  food. 


vn.rt  at.i  i:  POOD. 

Cereals:  Apple  pie,  l  pound,  10  cents  (168); 
bread.  20  pounds,  -l  (147);  cakes,  2.70  pounds, 
26  cents  (150);  crackers,  2  pounds,  i<  cents 
(153);  wheat  breakfast  food,  0.33  pound,  2 
cents  (137);  flour,  9.5  pounds.  33  cent-  (122 
oatmeal,  3  pounds,  11  cents  (131);  rice,  l 
pound.  7  cents  |  133)  , 

Sugar,  1 1  pound-.  77  cents  (163) 

Vegetable-:  Bean-  (string),  2.63  pound-.  20 
cents  (178);  cabbage.  2.47  pounds.  12  cents 
(181);  carrots,  3  pounds,  5  cents (182);  lettuce. 
0.22  pound.  5  cent-  1 187);  onions.  2  pounds,  10 
cents  ( 189);  peas  (green  |,  2.75  pounds.  10  cents 
(194  i:  potatoes  '  new),  7  pound-.  15  cents  (196): 
radishes.  0.44  pound.  5  cents  (200) 

Fruits:  Apples,  24  pounds,  60  cent-  (214);  ba- 
nanas. 3  pounds,  10  cent- 1 218 1 :  peaches  i  dry), 
1  pound.  15 cents  (240  :  pear-  (dry),  l  pound. 
10  cents  (242):  pineapples,  canned.  3.81 
pounds.  10  cent-  (244);  prunes,  1  pound,  12 
cents  (247) 


Total  vegetable  E 1. 

Total  food 


Cost. 


I >!>//< I  IS. 


1.13 

1.  lo 
.  95 
60 


Cost,  nutrient-,  and  fuel  value  of  food  per 
man  per  day. 


30 


2.06 

.77 


1.22 


i.i; 


Cents. 


7.2 
3.2 

2.7 
1.7 


'''•""■■"-  ■■■»»■  ,,;;;;!;;;.- 


Grams.    Grams.     ' 


is. (I 


5.9 

2.2 


3.3 


- 

1 

60 

18 

13 

19 

1-1 


n 


Fuel 
\allle. 


Calories. 


316 
181 


188 

329 
L66 


2, 097 


1,593 
721 


137 


310 


5.  22 

14.9 

59 

17 

594 

2,763 

11.52 

32.9 

146 

201 

622 

4,860 

DIETARY    STUDY    NO.    58A. 

This  was  a  Bohemian  family  consisting  of  three  men.  two  women, 
and  four  children,  aged,  respectively.  13.  11,  9.  and  5  years.  The  chil- 
dren were  in  good  health.  They  all  drank  coffee.  The  father  earned 
$12  a  week  and  boarders  paid  $3.50  a  week  each.  The  family  rented 
a  house  of  four  rooms  for  *lo  a  month.  They  spent  54  cents  for 
coffee  in  addition  to  the  food  materials  purchased. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows: 

Meal-. 

Three  men 63 

Two  women  1 42  meals  X  0.8  meal  of  man),  equivalent  to 34 

Child,  13  years  (21  meals  X  0.7  meal  of  man',  equivalent  To 15 

Child,  11  years  (21  meals  X  0.6  meal  of  man) ,  equivalent  to 13 

Chil<l,  9  years  (21  meals  ;■;  (>..">  meal  of  man),  equivalent  to 11 

Child,  5  years  I  21  meals  x  0.4  meal  of  man  ).  equivalent  to 8 

Total  number  of  meals  equivalent  to 144 

Equivalent  to  one  man  forty-eight  days. 


92 


Table  25. —  Weights  and  cotii  of  food  and  nutrients  in  dietary  study  No.  58a. 


Food  consumed  during  the  whole  Btudy  (7  days). 


<  lost,  nutrients,  and  fuel  value  of  1"<><><1  per 
man  per  day. 


Kind-  and  amounts. 


VMMAI.    POOD. 

Beef :  shin,  10.5  pounds,  53 cents  (17).  Mutton, 
leg,  7.5  pounds,  68  cents  (48).  veal  chuck,  8.5 
pounds,  s">  cents  (37) 

J'drk:  Sausage, 2  pounds, 20 cents (66) ;  sparerib, 
L2.5  pounds,  11.44(58) 

Butter,  1.5  pounds,  43  cent- 1 106) 

3.25  pounds,  83  cents  (105) 

Milk,  21.99  pounds,  63  cents  1 114) 

Cheese,  l  pound,  5  cents  1 110) 


Total  animal  l" 1 


Cost. 


Cost. 


Protein.     Fat. 


Carbo- 
hydrates. 


Fuel 

value. 


Total  vegetable  food. 
Total  food 


Dollars.    Ceflt* 

2.06  1. 


VEGETABLE  FOOD. 

Cereals:  Flour  (white),  19.6  pounds.  17  cents 
(122);  Hour  (rye),  12.5  pounds,  27  cents  (121)  .. 

Sugar.  1  1  pounds,  77  cents  1 163) 

Vegetables:  Bean-  (string),  5.25  pounds,  10  cents 
(178);  cabbage,  ■_,.T7  pounds,  15  cents  (181); 
carrot-,  0.25  pound,  5  cents  (182);  lettuce.  1.25 
pounds,  10  cents  (181);  onions,  1.25  pounds,  5 
cents  (189):  potatoes.  3.5  pounds,  9  cents  (196). 

Beer,  7  pounds.  35  cents  (259) 


1.64 

.  i:; 

- 

.  63 

.  1 15 


64 


54 
35 


2.  40 


8.  i 
l.(i 
1.7 
1.3 
.1 


Grams. 

"*io 


Grams. 

Grams. 

19 

12 

9 

11 

3U 


( 'alories. 

317 

107 

102 

152 

B 

1,105 


232 
132 


1,035 
528 


1,687 


394 


DIETARY    STUDY    NO.    59A. 

The  family  in  this  study  consisted  of  a  num.  Irish,  weighing  145 
pounds,  and  a  woman,  English,  weighing  1<>9  pounds,  and  two  chil- 
dren, one  6  years  old,  weighing  45  pounds,  and  one  4  years  old, 
weighing  29  pounds.  They  were  in  fair  health.  The  children  drank 
tea  and  coffee  three  times  a  day.  The  income  of  the  family  was  $9  a 
week.  They  paid  89  a  month  rent  for  three  rooms.  The  fuel  <<>-t 
them  50  cents  a  week.  In  addition  to  the  food  materials  purchased, 
they  spent  60  cents  for  tea  and  coffee. 

The  study  continued  seven  days.  The  number  of  meals  taken  was 
as  follows 

Meals. 

Man 21 

Woman  (21  meals  X  0.8  meal  of  man  ),  equivalent  to 17 

Child  (21  meals  X  0.5  meal  of  man),  equivalent  to 10 

Child,  4  years  (21  meals  X  0.4  meal  of  man),  equivalent  to v 

Total  number  of  meals  equivalent  to 56 

Equivalent  to  one  man  nineteen  days. 


93 


Table  26. — Weights  and  cost  of  food  and  nutrients  in  dietary  study  A 


Pood  consumed  during  tin-  \\  hole  study    7  days  i. 


Cost,  nutrients,  and  fuel  value  of  f I  per 

man  i- ■:  d 


Kind-  and  amounts. 


Coat.       Cost.      Protein.      Fat.     .' 

nvdrates.     value. 


I  OOl) 


Beef:  Rump  steak,  3  pounds,  33  cents 
round  Bteak,  l  pound,  10  cents  (28  ;  sirloin 
Bteak,  1.28  pounds,  18  cents  (32  .  Bank  steak, 
1.5  pounds,  15  cents  (24  i;  shoulder,  3.5  pounds. 
16  cents  19  ;  corned  beef,  7  pounds,  19  cents 
rankfurt  I,  0.5  pound,  5  cents 
Veal  chops,  1  pound.  15  cents  (41) 

Pork:  Bacon  (smoked),  1   pound,  12  cents 
chops,  i    pound,  12  (-.•ins  (58);   lard.  1    pound. 
12  cents   82  :  pork  (sail  .  l  pound,  1 1  cei  I 

Pish,  white,  2  pounds.  12  cents  1 103) 

Butter.  2.5  pounds.  63  cents  (106) 

1.25  pounds,  56  cents  l  105) 

Milk.  8.38  pounds,  24  cents  (114) 

Cheese,  0.75  pound,  10  cents.,  111 ,  


91 

10.1 

71 

79 

50 

12 

1 

63 

1 

51 

56 

13 

24 

1.3 

6 

s 

10 

.5 

5 

G 

Total  animal  food 


1.06 


VEGETABLE   FOOD. 

Cereals:  Apple  pie.  'J  pounds.  24  cents  158); 
bread,  7  pounds.  30  cents  (147);  cake,  1.5 
pounds,  30  cents  (150  ;  doughnuts,  1.13  pounds, 
:,  cents  1  L56  1 :  flour,  24.5  pounds,  60  cents  ,  122  . 

Sugar,  3  pounds,  is  cents  

ibles:  Cabbage,  1.23  pounds,  8  cents  (181  1; 
com  (canned),  1.31  pounds.  10  cents  (184 
cucumbers,  -1  pounds,  10  cents  (186  ;  onions 
I  dry  ..  5  pounds.  15cents  1 189  :  onions  j  green  I, 
0.75  pound,  25  cents  190) :  potatoes,  "Jl  pounds. 
15  cents     196  ;  radishes,  0.66  pound.  5  cents 

us.  1.97  pounds,  15  cents 
turnips,  0.88  pound.  7  cents  (212) 


1.49 

.is 


Total  vegetable  food. 
Total  food 


132 

73 

2,416 


579 


1.40 

7.4 

11 

2 

100 

174 

3.07 

16.1 

102 

23 

" 

3,641 

DIETARY    STUDY    NO.   60A. 

This  study  was  made  with  a  Scotch  family  consisting  of  three  men 
and  a  woman.  The  woman  was  in  good  health,  but  this  was  due  to 
carefulness  in  diet,  as  she  was  not  naturally  strong.  The  income  of 
the  family  was  $20  a  week  and  $9  a  week  from  boarders.  They  occu- 
pied three  rooms  and  a  store,  for  which  they  were  paying  by  install- 
ments, and  which  would  rent  for  about  $60  a  month.  \\\  addition  to 
the  food  materials  purchased  they  spent  21  cent-  for  coffee  and  U> 
cents  for  tea. 

The  study  continued  seven  days.  Two  men  ate  their  lunches  away 
from  home  each  day.  Hence  the  number  of  meals  taken  was  a-  fol- 
lows: 

Meal-. 

Three  men 49 

Woman  (21  meals  x  0.8  meal  of  man) ,  equivalent  to 17 

Total  number  of  meal>  equivalent  to 66 

Equivalent  to  one  man  twenty-two  days. 


94 

Table  27.   -  Weights  and  cost  of  food  and  nutrients  in  dietary  study  No.  60a. 


onsumed  during  the  whole  study    7days  .         Cost,  nutrients,  and  fuel  value  of  food  per 

iiiaii  per  <lay. 


Kinds  and  amounts. 


wim  \,     I  OOD. 

Bcci':  Tenderloin  Bteak,  3.25  pounds,    19  cents 

Veal,  neck,  7.75  pounds,  95  cents    12)  .. 

Pork:  Bacon  (smoked),  0.75  pound,  8  cents  (55  ; 

chops,  1.5  pounds,  23  cents   58);  sausage,   1.5 

p. nine I-.  18  cents  (66) 

Butter,  2  pounds,  50  cents  (106) 

lv_'L.r-.  7.")  pounds,  7")  cent-  |  105) 

Cream,  1.13  pounds,  10  cents  (113) 

Milk.  14.66  pounds,  :;:.  cents  <  114  i 


Cost. 


Cost. 


Dollars,     r,  i,ts. 


1.  14 


.49 

.:.(! 
.  75 
.10 
.  35 


2.2 
2.3 
3.4 
.5 
1.6 


Protein.      Fat. 


Carbo- 


Fuel 


Grams. 


Total  animal  fond 

VEGETABLE  FOOD. 

Cereals:  Bread,  10  pounds,  58  cents  (147);  cake. 
1  pound,  25  cents  (150);  crackers,  1  pound.  18 
cents  (153);  pies,  2 pounds,  28  cents (158) ;  rice. 
0.5  pound.  4  cent-  -  L33    

Sugar,  2  pounds.  11  cent-  - 163  I 

Vegetables:  Beans  (green  i.  0.66  pound.  7  cents 
(178);  onion-.::  pound-.  10  cents  (189);  pota- 
toes. 25  pounds.  50  cents  (196);  rhubarb.  3 
pounds,  5  cents  (201);  spinach*  3.19  pounds, 
10  cent-  (206);  tomatoes  I  canned  1,3.56 pounds, 
24  cents  (209  I 

Fruit:  Bananas,  6  pounds,  25  cents  (218) 


3.63 

===== 


1.33 

.11 


1.06 

.  25 


Total  vegetable  food 
Total  food 


12.5 


hydrate-,     value. 


Grams.  Grams.      ( 

is       

31    

36   

15    

4  1 

12  15 

115  Pi 


6.1 

.5 

25 

10 

4.8 

12 

1 

163 

41 


■2\>2 


316 

312 

214 

12 

207 


- 


*41 
164 


405 


0.3S 


29.0 


SUMMARY  AND  GENERAL  DEDUCTIONS. 

The  results  of  the  Chicago  dietary  studies  are  summarized  in  the 
following  table: 

Table  28. — Summary  of  results  of  dietary  studies  with  Chicago  families. 


Dietary 

study 

No. 


Familie- 


29a 
30a 
31a 
32a 
33a 
34  a 
35a 


American. 

do.... 

....do.... 

....do.... 

....do.... 

do.... 

....do.... 


Average 


36a  American,  German  descent 

37a    do 

38a    do 

39a    do 

40a    do 


Protein. 


Fat. 


Carbo-         Fuel 
hydrates,      value. 


Average 

41a      American.  Irish  descent  

Average  all  American  families... 


(2a     German 

43a    do.. 

41a    do  .. 


Average 


Cents. 


Grams.       Grams. 


22.6 

26.3 
19.5 
31.6 
33.4 
30.3 
19.0 


2(3. 1 


108 

105 
94 
119 
130 
138 
123 


-1 
133 
147 
135 
239 
191 
133 


Grams. 

433 
489 
232 
158 
756 
356 
441 


2,886 

3.  560 
2.613 
3,510 

E     3 

3.<;77 
3.411 


3.  f»23 


29.  9 

119 

152 

340 

3. 189 

18.6 

no 

106 

428 

3,095 

22.  2 

105 

94 

443 

3.031 

16.  5 

111 

87 

187 

3,  167 

18.5 

100 

157 

267 

2,  867 

21.1 

109 

119 

393 

3. 070 

34.5 

161 

153 

910 

5,647 

24.  9 

117 

139 

465 

3. -566 

20.9 
21 1.  ti 
33.0 

109 
114 
153 

124 

ls3 
175 

229 
485 

501 

2. 457 
4,025 
4. 173 

24.8 

125 

161 

405 

3.  552 

95 


Table  28. — Summartf  of  result*  of  dietary  studies  with  Chicago  families — Continued. 


Dietary 

stu.lv 
No. 


Families. 


I5o     Irish.. 

(tin     .do 

itm    do 

(8a    do 

r.'.-i    do 

....do 


a \ erage 


61a 
52a 
53a 

54a 
55a 
56a 

.-.7:1 

58a 

60n 


English 

English-Bohemian 
English- American. 
i  German-English... 
French-Canadian  . 
Qerman-Am  eri  can 

Hungarian 

Bohemian 

[rish-English 

Scotch 


Qt  nts. 

81.7 
27.8 
32. 9 
21.6 

is.  1 


25.  9 


A  verage,  ;ill  (32  |  studies 


41.8 
37.  2 

17  I 
31.0 
29.  5 
32.  9 
16.8 
37.5 
29.0 


26.8 


Protein. 


Fat. 


101 
145 
1(17 
L68 
112 
94 


Carbo-         fuel 
hydrates,     value. 


drums.       Grams.       Grams.     Calories. 


109 

168 
239 
182 
123 

KM 


512 

380 
55 1 
290 


1.  124 
5,004 
3,813 

2,  162 


l:;i 


154 


111 


189 
111 
137 
79 
140 
150 
L46 
106 
209 
112 


L98 

65 

Is;; 
99 
202 
152 

21)1 
89 

212 
127 


154 
159 

:;i7 

192 
622 
394 
767 
325 


1,335 

3,  I  Hi 
2,543 

3, 920 

2,  7'.  12 
6,067 

-   •-- 


The  cost  of  the  diet  per  man  per  day  varied  in  these  studies  from 
16.5  cents  in  the  lowest  to  41.8  cents  in  the  highest,  but  in  most  cases 
tin-  range  above  or  below  the  average,  26.8  cents,  was  considerably 
within  these  limits.  In  none  of  the  Chicago  studies  was  the  expense 
as  small  as  in  two  of  the  Philadelphia  studies,  but  in  three  of  the  for- 
mer it  was  larger  than  the  largest  among  the  latter. 

In  only  three  of  the  Chicago  studies  was  the  quantity  of  protein 
less  than  100  grams  per  man  per  day.  In  two  of  these  it  was  1)1  grams 
and  in  one  79  grams.  Probably  in  the  latter  case  the  figures  should 
really  be  larger.  One  of  the  two  men  in  the  family  was  ill  during 
the  time  of  the  study  and  doubtless  ate  less  than  he  would  when  well. 
but  in  the  calculations  of  the  results  of  the  study  he  has  been  credited 
with  three  full  meals  each  day. 

Concerning  the  dietary  study  No.  51a,  with  189  grams  of  protein 
per  man  per  day,  and  study  No.  59a,  with  209  grams,  it  has  already 
been  mentioned  that  the  results  are  considered  doubtful.  Of  the 
remaining  studies  the  results  of  a  few  showed  fairly  large  quantities 
of  protein  and  energy  per  man  per  day,  but  the  diet  in  the  majority 
supplied  not  very  far  from  the  average  of  all  the  studies,  namely,  127 
grams  of  protein  per  man  per  da}'.  This  is  practically  the  same  as 
that  of  the  commonly  accepted  American  standard  for  a  man  at  mod- 
erate muscular  work,  i.  e.,  125  grams  per  day.  The  energy  of  the 
average,  3,661  calories  per  man  per  day.  is  but  161  calories  above 
that  given  by  the  standard  just  mentioned. 

As  in  the  case  of  the  Philadelphia  studies,  the  data  concerning  the 
occupations  of  the  families  were  so  few  that  but  little  can  be  said 
regarding  the  adequac}^  of  the  diet;  but  it  may  be  inferred  that  it  was 
sufficient.  The  families  in  these  studies  were  more  intelligent  and  were 
in  better  circumstances  than  were  those  in  Philadelphia.     They  had 


96 

regular  incomes,  which  in  a  number  of  cases  were  more  than  enough 
to  provide  a  comfortable  living.  It  is  therefore  doubtless  safe  to 
assume  that  these  people  ate  at  least  as  much  as  they  needed. 

The  Chicago  families  were  on  the  whole  rather  less  economical  than 
those  in  Philadelphia.  In  the  average  of  all  the  Chicago  studies  each 
cent  -pent  secured  4.7  grams  of  protein  and  137  calorie-  of  energy, 
while  in  the  average  of  the  Philadelphia  studies  then-  were  5  grams 
of  protein  and  144  calories  of  energy  for  each  cent  of  the  cost.  As 
was  the  case  in  Philadelphia,  the  Chicago  families  also  differed  widely 
in  respect  to  the  economy  of  their  purchases.  Thus  in  study  No.  31a 
the  family  spent  L9.5  cents  per  man  per  day  and  secured  94  grams  of 
protein  and  2,613  calorie-  of  energy,  while  the  family  in  >tud\  No. 
35a  for  practically  the  same  expenditure.  L9  cent-  per  man  per  day, 
obtained  123  grams  of  protein  and  3.441  calorie-  of  energy.  The 
family  in  study  No.  39a  secured  111  grams  of  protein  and  3,167  calo- 
ries of  energy  for  16.5  cents,  while  the  family  in  study  Xo.  52a  obtained 
the  same  amount  of  protein,  111  grams,  and  about  300  calorie-  less 
energy,  or  2,860  calories,  at  a  cost  of  about  two  and  one-third  times 
as  much.  37.2  cents.  There  are  several  other  examples  of  the  fad 
that  some  of  the  families  paid  very  much  more  than  was  necessary 
for  the  quantities  of  nutrients  and  energy  obtained. 

The  costliness  of  the  diets  in  these  studies  was  not  due  to  inability 
to  purchase  in  quantities.  Several  of  the  articles  used  in  these  studies 
were  bought  in  this  way.  the  principal  one  being  flour,  which  was 
bought  in  every  case  by  the  bag  or  barrel.  The  chief  reason  for  the 
lack  of  economy  in  the  purchase  of  food  was  inattention  to  or  igno- 
rance of  the  relation  between  the  cost  of  food  and  its  actual  nutritive 
value. 

COMMENTS  AND  CONCLUSIONS. 

Something  perhaps  should  be  said  regarding  the  results  of  the 
dietary  studies  in  Philadelphia  and  Chicago,  considered  as  a  whole. 
It  should  be  remembered  that  the  studies  were  carried  on  some  years 
ago.  before  some  of  the  experimental  methods  at  present  followed  had 
been  devised.  Furthermore,  it  was  hardly  possible  with  the  limited 
time  and  equipment  at  the  investigators"  disposal  to  make  an  entirely 
satisfactory  record  of  the  foods  purchased  and  eaten,  and  conse- 
quently, in  many  cases  considerable  dependence  had  to  be  placed  upon 
information  given  by  the  families  themselves.  Certain  error-  are 
almost  sure  to  occur  in  studies  of  this  kind,  even  under  favorable  cir- 
cumstances and  with  the  most  careful  attention  on  the  part  of  those 
conducting  the  investigations,  especially  under  conditions  like  those 
attending  the  work  in  Philadelphia,  where  the  families  studied  were 
almost  without  exception  quite  ignorant  and  untrained.  The  chief 
source  of  error  lies  in  the  possible  tendency  of  the  family  to  give  a 


97 

false  Impression  of  their  food  consumption;  in  some  cases  by  purchas- 
ing larger  quantities  than  usual  or  by  reporting  larger  amounts  than 
were  actually  purchased,  and  In  other  cases  by  omitting  to  mention  some 
of  the  purchases  made.  For  instance,  it  appears  that  families  who 
had  formerly  been  in  more  comfortable  circumstances  would  some- 
times he  ashamed  to  let  an  outsider  know  how  economically  they  were 
now  living,  and  perhaps  how  insufficiently  they  were  nourished.     In 

SUCh  cases  there  might  he  a  tendency  to  procure  more  food  during  the 
time  of  the  study  than  ordinarily.  Other  families,  suspecting  an 
opportunity  for  pecuniary  assistance,  might  be  tempted  to  purchase 
less  food  than  usual,  or  to  conceal  food  already  on  hand.  Another 
possible  source  of  error  is  in  the  failure  to  make1  proper  record  of 
the  number  of  meals  taken  by  each  member  of  the  family  or  by  any 
visitors. 

It  is  noticeable  that  quite  generally  the  results  of  dietary  studies 
among  poor  families,  where  the  statistics  are  recorded  by  the  families 
themselves,  indicate  a  larger  food  consumption  than  is  found  in  the 
more  reliable  studies  in  which  the  food  materials  were  actually  weighed 
by  those  conducting  the  investigations.  This  was  very  forcibly  illus- 
trated by  the  results  of  dietary  studies  in  Chicago  in  1895  and  1896, 
described  in  a  former  publication  of  this  Office/'  In  25  studies  in 
which  the  data  were  collected  entirely  by  the  investigators  the 
average  cost  of  the  diet  per  man  per  day  was  17.9  cents,  and  the 
average  quantity  of  protein  116  grams,  and  of  energy  3,160  calories. 
The  persons  in  charge  of  these  studies  also  conducted  at  the  same 
time  28  others,  in  which  the  statistics  were  kept  by  the  families  them- 
selves. These  were  made  with  families  in  the  same  localities  and 
living  under  the  same  circumstances  as  the  others,  but  the  average 
cost  of  the  diet  per  man  per  day  as  recorded  was  22.1  cents,  the 
average  quantity  of  protein  117  grams,  and  of  energy  3,550  calories. 
A  comparison  of  the  individual  studies  shows  that  where  the  statistics 
were  furnished  by  the  families  the  differences  in  results  with  different 
families  were  very  much  wider  than  in  the  studies  made  entirely  by 
the  investigators. 

In  the  dietary  studies  in  Philadelphia  reported  in  these  pages  the 
families  were  not  very  intelligent  and  were  in  destitute  circumstances; 
the  chances  for  errors  were  therefore  comparatively  large.  The  fami- 
lies in  the  Chicago  studies  here  reported  were  more  intelligent  and 

.  were  in  more  comfortable  circumstances,  so  that  the  possibilities  of 
error  in  this  case  seem  smaller.  Bearing  these  facts  in  mind,  it  is 
evident  that  too  sweeping  conclusions  should  not  be  drawn  from  the 

-  results  of  the  studies  themselves  or  from  the  averages  as  compared 
with  those  of  later  studies  of  families  in  similar  circumstances. 

(l  U.  S.  Dept  Agr.,  Office  of  Experiment  Stations  Bui.  55. 
25580— No.  129—03 7 


98 

Considering  the  net  results  of  these  dietary  studies  they  were  of 
undoubted  value  to  the  settlement  associations  under  whose  auspices 
they  were  mad*'.  They  furnished  more  accurate  information  than 
could  have  been  gained  otherwise  regarding  the  ways  of  living,  the 
adequacy  of  the  diet,  and  the  faults  in  methods  of  purchasing,  cooking, 
and  serving  food.  The  information  gained,  it  i-  believed,  has  l>een 
utilized  in  many  way-  to  the  advantage  of  all  concerned. 

Investigations  like  the  above  have  been  carried  on  in  many  other 
localities  and  under  a  variety  of  conditions.  Of  such  work  as  a  whole, 
it  seems  fair  to  say  that  it  has  materially  assisted  the  attempts  which 
have  been  made  to  help  families  like  tho>e  studied  in  Philadelphia  and 
Chicago  to  better  methods  of  living. 


aim*  i:\n  IX 


As  has  been  explained  on  preceding  pages,  the  percentages  of  nutri- 
ents assumed  for  tin1  different  food  materials  used  in  the  dietary 
studios  reported  in  this  bulletin  are  given  in  Table  29.     These  are 

taken  mainly  from  a  publication  of  this  Office  giving  average  values 
for  the  composition  of  American  food  materials/'  but  are  included 
here  in  order  that  tin1  present  bulletin  may  contain  all  the  data  used 
in  the  composition  of  the  results  here  reported. 

The  percentages  of  nutrients  assumed  for  any  food  material  used  in 
the  dietary  studies  may  be  found  in  the  table  below  by  means  of  the 
figures  given  in  parentheses  following  the  weights  and  cost  of  the 
food  material  in  the  detailed  tables  of  the  study  in  which  it  was  used. 
The  figures  thus  given  in  parentheses  correspond  with  the  figures  in 
the  column  headed  iC Reference  number"  in  Table  29. 

In  computing-  the  fuel  value  of  the  studies  the  following  factors 
were  used:  Protein  4,  fat  8.9,  and  carbohydrates  4  calories  per  gram 
of  the  total  nutrient.  These  are  smaller  than  factors  used  in  previous 
reports,  namely,  for  protein  and  carbohydrates  -LI  and  for  fat  9.3 
calories  per  gram,  hut  the  new  factors  are  based  upon  later  and  much 
more  complete  data. 

Table  29. — Percentag<  composition  of  different  food  materials  used  in  <-i>iii/>ntiii<j  fin  nutri- 
ents of  food  in  dietary  studies  in  Philadelphia,  Chicago,  Boston,  and  Springfield. 


No. 

Kind  of  food  material. 

Protein. 

,.  .       :    Carbo- 
1  at      hydrates. 

.    l 

Beef: 

Percent. 

is.  2 
12.0 
11.:; 
1  1.  3 
26.  1 
19.  6 
91.4 
14.8 
20.2 
14.:! 
19.4 
15.  8 
16.4 
13.8 
14.4 
15.2 
18.2 
IS.  2 
12.8 

Percent.    Percent. 
19.7    

la 

Brisket                                                                                   

22.3    

■i 

23.8    

22.0    

4 

Dried 

6.9    

18.6                1.1 

Gelatin  ...                                            , 

.1    

Heart 

21.7    

8 

8.1                2.5 

9 

Neck  ....                                              

9.2    

10 

Rib  roll...                                                

15.5    

11 

12.5    

12 

1(1.9    

13 

20.  2    

14 

Roast,  rib  

Rump  ...                                                                      

20  0 

15 

18.6     

16 

Sausage 

19.7    

17 

shin  (as  lean  shank) 

Shin  (as  medium  fat  shank)  

5. 2    

18 

"  U.  S.  Dept.  Agr.,  Office  of  Experiment  stations  Bui.  28,  revised. 


99 


100 

Table  29. — Percentage  composition  of  different  food  materials  used  in  computing  th  nutri- 
ents of  food  in  dietary  studies  in  Philadelphia,  Chicago,  Boston,  etc. — Continued. 


Ref. 
No. 


Kind  <>f  food  mat  rial. 


19 
20 
21 

•  >•) 

23 
24 
26 
26 
27 
28 
29 
30 
31 
32 
33 
84 
36 

36 

37 
38 
39 
10 

11 
42 

i:; 
n 

45 
16 
47 
18 
49 
50 
51 
52 

53 

54 

55 

56 


Beef— Continued. 

Shoulder  and  clod 

Soup  bone,  fore  Bhank. . 

soup  hone,  bind  Bhank. 

Soup  stock 

Steak,  chuck 

steak.  Hank 

Steak,  Hamburg 

Do 

Steak,  porterhouse 

Steak,  round 

Steak,  round,  lower  cut 

steak,  rump 

Do 

Steak,  sirloin 

Stew 

Do 

SUet 

Veal: 

Breast 

Chuck 

Heart 


Leg 

Liver  

Loin 

Neck 

Rib 

Round 

Mutton: 

Breast 

Chops 

Hind  quarter 

Leg 

Liver  

Neck 

Shoulder  

Shoulder,  medium  fat 

Lamb:  * 

As  mutton  shoulder 

Leg 

Pork: 

Bacon  

Bacon,  fat 

Bacon,  lean 

Chops 

Fresh 

Ham , 

Ham,  boiled 

Lard 

Loin 

Salt,  fat 

Salt,  lean 

Sausage 

Scrapple  « 

Shoulders,  smoked 

Steak 

Steak,  ham 

Tenderloin 

Tripe 

Poultry: 

Chicken  fat 

Duck 

Fowl 

Turkev 

Fish: 

Bluefish  

Clams 

Cod.  fresh  

Cod,  salt  ( as  purchased ) . . 

Cod, salt  (edible  portion). 

Finland  bloaters 

Finnan  haddie 

Haddock 

Halibut,  fresh 

Halibut,  smoked 

Herring,  fresh 

Herring,  smoked 

Lake  trout 

Lobster 

Mackerel 

Do 


Protein. 


Fat. 


Carbo- 
hydrates. 


Per 


cent. 
16.5 
12.3 
9.7 

5.8 
15. 8 
18.6 
25.  7 
19.0 

19.  1 
19.2 
16.4 
15.2 
13.8 
16.5 
16.5 

9.6 
4.7 

15.7 
16.0 
16.8 

18.3 
19.0 
16.1 
13.9 
15.2 
20.1 

15.4 
13.1 
13.8 
15.4 
23. 1 
12.  2 
13.7 
13.7 

13.7 
16.0 

9.5 
9.1 
13.0 
13.2 
13.4 
14.3 

20.  2 


14.5 
13.7 
16.1 

10.0 
10.6 
11.1 
16.0 
21.5 
20. 5 
22.  3 
8.4 
15.3 
19.3 
11.2 
20.  5 
9.1 
5.9 
10.2 
11.6 


•  a  nt. 
8.  1 
1.6 
3.9 
1.5 

/'-  /•  cent. 

11.1 

19.9 

11.5 

12.  8 

17. 9 

9.2 

6.9 

I-.-; 

20.8 

16.1 

8.4 

5.3 

81.8 

8.2 

i.7 

9.6 

■ 

5.  3 

8.2 

4.6 

7.1 

7.  5 
19.1 

31.5 

23.  2 

14.5 

9.0 
19.6 

5.0 

17.1 

15.5 

17.1 

19.7 

59.4 

62.  2 

35.5 

26.0 

24.2 

29.7 

22.  4 

100.0 
24.  2 

59.6 
44.2 
18.3 
33.0 
29.7 

1.1 
11.2 

14.2 

13.0 

1.2 
100.0 

.2 

21.9 

12.3 

18.  4 

.6 

1.1 
_  2 

5.2 

.3 

8.8 

2.3 

.2 

4.4 

14.0 

3.9 

-   - 

5.1 

.7 

4.2 

.2 

3.5 

a  Estimated  composition. 


101 

Table  2'.*.  —  Perpentagi  composition  of  different  food  materials  used  in  computing  the  nutri- 
ents of  foodin  dietary  studies  in  Philadelphia,  Chicago^  Boston,  etc.-  -Continued. 


Etef. 
No. 


98 
99 
LOO 

L01 

102 
103 

104 
105 
106 
107 
L08 
109 
110 
111 
112 
113 
114 
115 

116 
117 
118 
119 
120 
121 
122 
123 
124 
125 
126 
127 
128 
129 
130 
131 
132 
133 
134 
135 
136 
137 
138 
139 
140 
141 
142 
143 
144 
145 
146 
147 
L48 
149 
1.50 
151 
152 
153 
154 
155 
L56 
157 
168 

160 
161 


Kind  "i  food  material. 


Protein. 


Fnt. 


hydrates. 


Pish— Continued. 

I  (ysters 

Perch  

Salmon 

Salmon,  canned 

Salmon,  salt 

Salmon,  whole 

Sardines 

shad  roe 

Smell 

Smoked  fish  (as  halibut  i 

Whitefish 

Whitefish,  smoked  (as  halibut 


Per 




Butter 

Butterine 

Cheese,  American .. 
Cheese,  Camembert 

Cheese,  cottage 

Cheese,  full  cream  . 
Cheese,  Neufchatel . 


Crea  m 

Milk 

Milk,  skimmed 

Cereals: 

Barley 

Barley  meal 

Buckwheat 

Corn  meal 

Corn  meal,  yellow 

Flour,  rye  . ". 

Flour,  wheat— bread 

Flour,  wheat— entire  wheat 

Flour,  wheat— graham 

Flour,  wheat— pastry 

Hominy ' 

Macaroni 

Noodles 

Oat  breakfast  food 

Oatmeal 

Oats,  rolled 

Popcorn  (popped) 

Rice 

Samp 

Spaghetti 

Wheat  breakfast  food 

Do 

Do 

Do 

Whea  t,  cracked 

Wheat,  germs 

Wheatena 

Wheat,  shredded 

Bread,  Boston  brown 

Bread,  graham 

Bread, rye 

Bread,  white 

Buns 

Buns,  cinnamon 

Cake 

Cakes 

Cookies,  sugar 

Crackers 

Crackers,  Boston 

Crackers,  soda 

Doughnuts 

Ginger  snaps 

Pie 

Rolls 

Rolls 

Wafers,  salted 

Sugars, starches,  and  oils: 

Sugar,  brown 

Sugar,  white 

Honey 

Molasses 

Sirup 

Chocolate 

Cocoa  

Irish  moss  (as  tapioca) 

Oil.  cotton-seed 


cent. 

6.  l 
7.3 
hi.  7 
19.5 
L9.8 

23.  7 
20.9 
10.1 
L9.3 
10.6 
19.3 
13.1 
1.0 
L.2 

25.  9 

20.9 

25. 9 

18.7 

2.5 

3.3 

:;.  I 


8.9 
10.6 


Percent. 

1.8 

L.6 

14.8 

7.  5 
]  1.3 

B.9 
12  1 

8.8 

1.0 
14.0 

3.0 
14.0 

• 

35.9 

33.7 

1.0 

27.  » 

18.5 

4.0 

.3 

1.1 


Per  cent. 


1U.  o  i 
7.  5 

1.2 

9.2 

1.9 

7..". 

4.2 

6.8 

.9 

11.4 

1.0 

13.8 

1.9 

13.3 

2.2 

13.  3 

1.5 

8.3 

.3 

13.4 

.9 

11.7 

1.0 

15.5 

7.  1 

16.1 

7  2 

16.7 

7.3 

10.7 

5.0 

8.0 

.6 

8.3 

.8 

12.1 

•  4 

11.9 

1.5 

11.8 

1.0 

10.  6 

1.9 

10.7 

1.4 

11.1 

1.7 

10.5 

2.0 

14.1 

3.1 

10.  5 

1.4 

5.  t 

1.8 

B.9 

1.8 

9.0 

.6 

9.2 

1.3 

6.3 

6.5 

9.4 

7  2 

6.3 

9.0 

7.0 

9.7 

7.0 

10.2 

10.7 

8.8 

11.0 

B.5 

9.8 

'.'.1 

If,.  7 

21.ii 

6.5 

8.6 

3.1 

9.8 

.3 
2.4 

4.3 
■1.  \ 
1.5 
i.:, 
5.0 
5.1 

77.  s 
72,  - 
65.9 
75.4 
65.9 
78.7 

75. 1 
71.9 
71.4 

72.  7 
79.0 
71.1 
75.6 
66.8 
67- 5 
66.2 
7-.  7 
79.0 
79.2 
76.3 
76.6 
76.3 
76.  2 
75.1 
75.  5 
76.0 
73.5 
77.9 
47.1 
52.1 

53. 2 
53.1 
57.3 
59.1 
63.3 
73.7 

73.  2 
71.9 
71.1 
73.1 
53.1 
76.0 


102 

Table  i".'.  —  Percentagt  composition  of  different  food  materials  used  in  computing  th  nutri- 
ents of  food  in  dietary  studies  in  Philadelphia,  Chicago,  Boston,  etc. — Continued. 


No. 


171 
172 
173 

171 
175 
176 
177 
178 
179 
180 
181 
182 
183 
184 
185 
186 
187 
188 
189 
190 
191 
192 
193 
194 
195 

19.; 

197 
198 
199 
200 
201 
202 
203 
204 
205 
200 
207 
208 
209 
210 
211 
212 
213 

214 
215 
216 

217 
218 

219 
220 
221 
222 
223 
224 
225 
226 
227 
228 
229 
230 
231 
232 
233 
234 

237 

239 

240 
241 
242 
243 
241 
2-15 
246 
247 
248 


Kind  <>f  t 1  material. 


Sugars,  Btarches,  and  oils— Continued 

<  HI,  olive 

March,  corn 

Starch,  tapioca 

Vegetables: 

Asparagus 

Beans,  butter 

Beans,  Lima 

Beans,  navy 

Beans,  string 

Beans,  string,  canned 

Herts 

Cabbage 

Carrots 

Celery 

Corn ,  canned 

Corn,  green 

Cucumbers 

Lettuce 

Mushrooms 

Onions,  dry 

Onions,  green 

Parsnips 

Leas,  canned 

Peas,  dried 

Peas,  green 

Peas,  split 

Potatoes 

Potatoes,  Sarat'  »ga  chips 

Potatoes,  sweet 

Pumpkins 

Radishes 

Rhubarb 
Roman  lettuce 
Salsify  i  as  parsnips) 
Sauerkraut 
Soup  greens 
Spinach 

Squash 

Succotash,  canned 

Tomatoes,  canned 

Tomatoes,  conserve 

Tomatoes,  fresh 

Turnips  

Watercress 

Fruits: 

Apples 

Apple  butter 

Apricots 

Apricots,  dried 

Bananas 

Barberry  jelly 

Candied  fruit  (as  marmalade) 

Cherries,  canned 

Cherry  jelly 

Do 

I  locoanut,  prepared 

( 'rab-apple  jelly 

Do 

Cranberries 

Cranberry  jelly 

Currants."  dried 

Dates 

Figs 

Crapes 

Grape  jelly 

Grape  fruit 

Jelly 

Lemons 

Marmalade,  orange 
(•ranges 

Peaches,  canned 
Peaches,  dried. 
Pears 
Pears,  dried 

Pineapples 

Pineapples,  canned 

Plums,  canned 

Prunelles  (as  dried  apricots) 

Prunes,  dried 

Raisin 


Protein. 


Fat. 


J'i  r  <■<  a*.     J't  r  <(  nt. 
100.0 


0.4 

1.8 

4.7 
18.1 

22.  5 

2.  1 
1.1 
1.3 
1.4 
.9 
.9 
2.8 
1.2 


1.4 
.  5 

1.3 

3.0 
24.  G 

3.0 
24.  6 

1.8 
- 

1.4 


1.5 
1.8 

.  3 
.1 
.1 

'.2 
.1 


.4 
.3 
.1 
.4 

.2 

1.0 

.2 

1.0 

.1 

.»'■ 


Carbo- 
hydrates. 


l'i  r  cent. 


.0 

.9 

.1 

.1 

.4 

.4 

1.0 

.2 

1.3 

.4 

1.7 

.0 

1.8 

.4 

2.1 

.3 

.  / 

.2 

3.6 

1.0 

1.2 

.  2 

.  i 

.1 

.9 

.4 

.9 

.1 

4.2 

.6 

.3 

.3 

.  5 

1    0 

4.7 

i.6 

.8 

.4 

.0 

.0 

.i 

1.1 

.1 

1  1 

1  9, 

6.3 

•i7.4 

.5 

4 

.4 

.6 

.4 

2.4 

1.7 

1.9 

2.  5 

4.3 

.3 

1.0 

1.2 

s 

.0 

.1 

1    1 

.5 

.fi 

.1 

_  7 

.1 

4.7 

1.0 

.5 

.4 

2.8 

5.4 

.4 

.3 

.4 

.  / 

1     v 

1.7 

1.0 

1    s 

2.3 

3.6 

103 

Table  l'-».  —  Percentagt  composition  of  different  food  materials  used  in  computing  th  nutri- 
entsoffood  in  dietary  studies  in  Philadelphia,  Chicago,  Boston,  etc.    Continued. 


Ref. 
No. 


Kind  of  food  material 


Fruits— Continued, 

249  Raspberrj  Jam  (as  cherry  jelly)  .. 

250  Straw  berries 

251  Btrawberries,  preserved 

Nuts: 

252  Almonds 

Hickory  nuts 

•J")i  I         Peanuts  (as  purchased) 

Peanuts  i  edible  portion  i 

256  Walnuts,  English 

•2-u  Walnuts,  English  (edible  portion) 

ountry  puddinga 

259     Bvvri> 


Protein. 


Pei 


cent. 
0.7 


21.0 

L9   ■ 

Is.  I 

.5 


Fat 


Carbo- 
hydrates. 


Per  cent. 


i)..; 


25.  5 

29.  1 

26.  6 

64.  1 


/•/  r  cent 
7.0 

'J  J.  I! 

4.3 
18.5 
84.  1 

I  - 
13.0 

11.5 


"  Composition  assumed. 

b  Alcohol  computed  to  equivalent  of  carbohydrates. 


o 


LIST  OF  PUBLICATIONS  OF  THE   OFFICE  OF  EXPERIMENT  STATIONS  ON 
THE  FOOD  AND  NUTRITION  OF  MAN    Continued. 

Bui.   84.  Nutrition  Investigations  al  the  California  Agricultural  Experiment  station,  i- 

m.  i'  Jaffa,    Pp.  89.    Price,  -cents. 
Hui.    SIS    \  Report  ol  Investigations  on  the  Dlgestibilit}  and  Nutritive  Value  of  Bread.    Bj  «     D 

w i<  .ui.i  i..  ii.  Merrill.    Pp.  M.    Price,  5  cents. 

Bui.    89.  Experiments  «>n  the  Effect  of  Muscular  \v..rk  upon  the  Digestibility  ol  Pood  and  the  Metab 

ohsm  of  Nitrogen.    Conducted  at  the  University  of  Tenm —  Walt 

Pp.  77.    Price,  5  cents. 
Hui.   91.  Nutrition  Investigations  at  the  University  oi  Illinois,  North  Dakota  Agricultural  College, 

and  Lake  Erie  College,  <>iii,,,  18*5  1900.    By  H.  s.  ijrindley  and  J.  I.,  SammJa;  i:.  f  Ladd, 

ami  Isabel  Bevierand  Elizabeth  C.  Sprague.    Pp.42.    Price,  6 cents, 
Bui.   98.  The  Effect  of  Severe  and  Prolonged  Muscular  Work  on  Pood  Consumption,  Digestion,  and 

Metabolism,  by  W.  0.  At  water  and  lie.  Sherman,  ami  (he  Media  meal  Work  and  Efficiency 

oi"  Bicyclers,  by  K.  <'.  Carpenter.     Pp.  67      I'rii  e,  ">  cents. 
Bui.  101.  Studies  on  Bread  and  Bread  Making  at  the  University  of  Minnesota  in  1999  and  1900.    By 

Harry  Snyder.     I']).  66.     Price,  Scents. 
Hid.  102,   Experiments  On   Losses  in   Cooking   Meat,  1896  1900,     By  H.  S.  Grindley,  with   Hie  coopera- 
tion of  H.  McCormack  and  II.  C.  Porter.     Pp.  64.     Price,  6  cents. 
Hid.  107.  Nutrition   Investigations  Anions   Fruitarians  and   Chinese  at   the  California    Agricultural 

Experiment  station.  1899-1901.    By  M.  F.  Jaffa.    Pp.  43.    Price,  :>  cents. 
Bui.  109.  Experiments  on  the  Metabolism  of  Matter  and  Energy  in  the  Human  Body.  1898  p.mo.    By 

W.  O.  Atwater  and  P.  (i.  Benedict,  with  the  cooperation  of  A.  P.  Bryant,  A.  W.  Smith,  and 

.1.  F.  Snell.     Pp.  117.     Price.  10  cents.  * 

Hnl.  116.   Dietary  Studies  in  New  York  City  in   1896  and   1897.     By  W.  <>.  At  water  and  A.  IV  Bryant. 

Pp  83.    Price, .")  cents? 
Hui    ii7.  Experiments  on  the  Effect  of  Muscular  Work  upon  the  Digestibility  of  Food  and  the  Metab- 
olism of  Nitrogen.     Conducted  at  the  University  of  Tennessee,  1899-1900.      By  C.  F.  Wait. 

Pp.  43.     Price,  5  cents. 
Hui.  121.  Experiments  on  the  Metabolism  of  Nitrogen-,  sulphur,  and  Phosphorus  in  the  Human 

Organism.     By  H.  C.  Sherman.     Pp.  47. 
Hui.  ]_•(■..  studies  on  the  Digestibility  and  Nutritive  Value  of  Bread  at  the  University  of  Minnesota  in 

1900-1902.     By  Harry  Snyder.     Pp.  52.     Price,  6  cents. 

FARMERS'    BULLETINS. 

*Bul.  23.   Foods:  Nutritive  Value  and  Cost.     By  W.  ()    Atwater.     Pp.  32. 

Bui.   34.  Meats:. Composition  and  Cooking!    By  C.  D.  Woods.    Pp.29. 

Bui.    74.  Milk  as  Food.     Pp.39. 

Hui.    85.  Fish  as  Food.     Hy  C.  F.  Langworthy.     Pp.  36. 

Bui.    93.  Sugar  as  Food,     By  Mary  H.  Abel.     Pp.27. 

Bui.  112.  Bread  and  the  Principles  of  Bread  Making,     By  Helen  W.  Atwater.     Pp.  89. 

Bui.  121.  Beans,  Peas,  and  other  Legumes  as  Food.     By  Mary  II.  Abel.     Pp.  32. 

Bui.  128.  Eggs  and  their  Usesas  Food.     By  C.  F.  Langworthy.     Pp  32. 

Bid.  1 12.   Principles  of  Nutrition  and  Nutritive  Value  of  Food.     By  W.  (».  Atwater.     Pp.  48. 

*  CLRCULAB. 

Cir.     If'..  The  Functions  and  Fses  of  Food.     Hy  C.  F.  Langworthy.     Pp.  10. 

SEPARATES. 

♦Food  and  Diet.    By  W.  O.  Atwater.    Reprinted  from  Yearbook  of  Department  of  Agriculture  for 

1894.     Pp.11. 
Borne  Results  of  Dietary  Studies  in  the  United  States.     By  A.  P.  Bryant.     Reprinted  from  Yearbook 

of  Department  of  Agriculture  for  1898.     Pp.  14 
Development  of  the  Nutrition  Investigations  of  the  Department  of  Agriculture.     By  A.  C.  True  and 

R.  I).  Milner.     Reprinted  from  Yearbook  of  Department  of  Agriculture  for  is<ty.     Pp.  16. 
The  Value  of  Potatoes  as  Food.     By  C.  F.  Langworthy     Reprinted  irom  Yearbook  of  Department  of 

Agriculture  for  1900.     Pp.  16. 

fietaries  in  Public  Institutions.     Hy  \Y.  0.  Atwater.     Reprinted  from  Yearbook  of  Department  oi 
Agriculture  for  1S91.    Pp.18. 
Scope  and  Results  of  the  Nutrition  Investigations  of  the  Office  of  Experiment  Stations.     Reprinted 
from  Annual  Report  of  the  Office  of  Experiment  stations  for  the  year  ended  June  30,  1901. 
.  Pp.  50. 

i/ietary  Studies  of  Groups,  Especially  '"  Public  Institutions  Hy  C.  F.  Langworthy.  Reprinted  Irom 
Annual  Report  of  the  Office  of  Experiment  stations  for  the  vear  ended  June  3U,  1902. 
Pp.  31  .  % 


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